Chicken & Veggie Stir-fry

Submitted by saltymom

A delicious, healthy stir-fry.

2 large skinless, boneless chicken breasts
1 1/2 Tbsp soy sauce
1 Tbsp grated gingerroot
1 tsp vegetable oil
1 bell pepper (red, green, or yellow), cut into 1-inch strips
1 bunch of green onions, cut into 1-inch strips (use firm green and white parts)
1 20-oz can pineapple chunks (some of the juice is to be reserved for later use in the recipe, so don't toss it!)
2/3 cup chicken broth
1/4 cup reserved pineapple juice
1 1/2 Tbs corn starch
1 Tbs sesame seeds, toasted

Rinse the chicken breasts and pat dry with a paper towel.
Cut the chicken breasts into 1-inch cubes.
Combine the soy sauce and the ginger in a shallow glass dish, then add the chicken chunks and marinate for about 45 minutes, stirring occasionally.
While the chicken marinates, pour the broth and the pineapple juice into a small bowl, then add the corn starch, stirring to dissolve.
Toast the sesame seeds.
Heat the oil over high heat in a non-stick wok or large skillet.
Add the chicken and stir-fry for 2 minutes. Remove the chicken from the skillet, leaving any juices in the pan.
Stir-fry the peppers and the onions for 1 minute.
Add the pineapple to the skillet and return the chicken to the skillet. Stir-fry for 2 or 3 more minutes.
Stir the pineapple juice mixture into the skillet and boil about 1 minute until the sauce is thick and smooth.
Serve with sesame seeds on top.