No-Wok Stir-Fry

Makes 4 servings

• 1 8-ounce can pineapple chunks or tidbits in own juice Water
• 1/4 cup cider vinegar
• 3 tablespoons brown sugar
• 2 tablespoons cornstarch
• 4 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 2 tablespoons ketchup
• 1 teaspoon chicken bouillon
• 1 teaspoon ginger ground
• 2 cloves garlic minced
• 1 pound broiler-fryer chicken skinned
• 6 cups fresh or frozen vegetables of your choice, such as broccoli, cauliflower, carrots, onions, zucchini, mushrooms, cabbage or water chestnuts
• 2 teaspoons sesame seeds
• Additional vegetable oil (optional)
• 1/4 cup almonds toasted, cashews or peanuts (optional)
• White rice Hot cooked, or noodles

Drain pineapple juice into a glass measuring cup. Add enough water to measure 1 cup liquid. Set pineapple aside. Pour liquid into a shallow 1 1/2- or 2-quart dish. Add vinegar, brown sugar, cornstarch, 2 tablespoons of the oil, soy sauce, catsup, bouillon granules, ginger and garlic. Stir until blended.

Cut chicken into bite-size strips. Add to marinade, stirring to coat. Let stand while preparing vegetables.

Cut or slice tender vegetables into 1- to 1 1/2 -inch pieces. Longer cooking vegetables such as broccoli, cauliflower and carrots should be cut in smaller pieces.

In a 10- or 12-inch skillet over medium-high heat, heat remaining 2 tablespoons oil until very hot. Using a slotted spoon, remove chicken from marinade; reserve marinade. Place chicken and sesame seeds in hot skillet. Cook and stir for 1 to 2 minutes or until center of chicken pieces are no longer pink. Remove to a plate; keep warm. Add additional oil to skillet if necessary. Stir-fry vegetables until partially tender. Add 1/4 cup water, cover and steam for 2 minutes.

Add reserved marinade and pineapple to skillet. Stirring, bring to a boil and boil until thickened. Return chicken to skillet and stir gently until heated through. Sprinkle with nuts.

Serve with rice or noodles.