Chicken and Pineapple Stir-Fry with Sweet-and-Sour Sauce

3/4 lb. boneless, skinless, chicken breast, cut into bite-sized pieces
2 t. reduced-sodium soy sauce
2 t. dry sherry
3 garlic cloves, minced
1 T. grated fresh ginger
2 green onions, white part only, finely minced
4 t. vegetable oil
1/2 red onion, halved and cut into 1/2″ pieces
1 red bell pepper, seeded and cut into 1/2″ pieces
2 cups fresh pineapple, but into 1″ pieces
1 recipe Sweet-and-Sour Sauce (below)
Crushed red pepper flakes to taste

Toss chicken with soy sauce and dry sherry and set aside. In another small bowl, combine garlic, ginger, green onion and 2 t. oil.

Heat 1 t. of the oil in a nonstick skillet or wok until hot. Add chicken and stir-fry until lightly browned, about 3 minutes. Place in a clean bowl.

Add the remaining teaspoon of oil to the pan and add the onion and bell pepper. Cook until lightly browned, about 2 minutes. Add the pineapple and continue to cook until heated through, another minute.

Make a well in the center of the pan and add the garlic/ginger mixture. Allow it to cook until it is fragrant, about 45 seconds, and then stir it into the vegetables. Add the chicken. Whisk the stir-fry sauce to recombine it and add it to the pan. Bring to a simmer, toss all the ingredients to coat with the sauce. Serve immediately.

Sweet-and-Sour sauce

1/3 cup red wine vinegar
1/3 cup orange or pineapple juice
1/3 cup sugar
3 T. ketchup
1 t. cornstarch
1/2 t. salt
Crushed red pepper flakes (optional, but these make it spicy/sweet/sour)

Combine all ingredients and refrigerate. This sauce can be made ahead and will keep for several days.

2 Poodles for the Sweet-and-Sour sauce based on 4 servings