Agave Sweet and Sour Chicken

Serves: 4

   1 pound boneless skinless chicken breast halves
   4 teaspoons vegetable oil, divided
   1 medium onion, sliced
   2 cups snow peas, fresh or frozen
   1 medium red bell pepper, cut into cubes
   1 (20-ounce) can pineapple chunks in juice (1/2 cup juice reserved)
   1/2 cup ketchup
   1/3 cup agave
   2 tablespoons vinegar
   2 teaspoons soy sauce
   2 teaspoons fresh ginger root, finely minced
   1 teaspoon garlic, minced
   1 teaspoon cornstarch

Agave Sweet and Sour Chicken is from the Cook'n with Agave collection.

Cut chicken breasts into cubes. In a large non-stick skillet, heat oil. Add onion and stir-fry until lightly brown. Add snow peas and red pepper; stir-fry until crisp-tender. Remove from pan and set aside. Add remaining oil to skillet. Add chicken and stir-fry until chicken is no longer pink when cut with a knife and juices run clear. Drain pineapple reserving 1/2 cup juice. Combine reserved pineapple juice, ketchup, agave, vinegar, soy sauce, ginger, garlic and cornstarch. Add to chicken and cook until mixture thickens. Return vegetables to pan; add pineapple chunks and stir-fry 2 minutes.

SUBSTITUTION: 1/2 teaspoon ground ginger may be substituted for fresh ginger root.

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