Savannah Bee Company

Ingredients: 4 teaspoon vegetable oil, divided in half 1 medium onion, sliced 2 cup snow peas, fresh or frozen 1 medium red bell pepper, cut into cubes 1 lb boneless, skinless chicken breasts 20 ounce pineapple chunks in juice, canned 1/2 cup ketchup 1/3 cup Orange Blossom Honey 2 tablespoon vinegar 2 teaspoon soy sauce 2 teaspoon fresh ginger root, finely minced 1 teaspoon garlic, minced 1 teaspoon cornstarch
Directions:
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, Orange Blossom Honey, 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. Courtesy of the National Honey Board.