Sweet and Sour Chicken Recipe

Into small bowl, drain pineapple juice; reserve pineapple.

Whisk cornstarch into juice; add sugar if using, vinegar and soy sauce. In wok or large non-stick skillet, over high heat, spray with cooking spray and heat 1/2 teaspoon of the oil, along with some broth. Add half of chicken; stir-fry about 2 minutes or until cooked through. Juices should run clear, not pink; remove from wok. Repeat with remaining chicken; remove from wok, add more broth if needed. Add remaining 1/2 teaspoon oil and more broth if needed, red and green peppers, and onion; and snow peas, stir-fry about 2 minutes or until tender-crisp.

Add pineapple and cornstarch-juice mixture to wok; cook, stirring constantly, about 2 minutes or until thickened. Return chicken to wok; heat through. Serve over rice.