sweet and sour chicken stir-fry

[eve11]

Sweet and Sour Chicken Stir-fry

Note: all sauce portions are approximate! I pretty much mixed things together until they tasted good, then thickened the sauce with tapioca starch after everything had simmered in the pan.

Meat:
3 chicken breast halves, sliced into strips

Veggies:
1.5 celery stalks sliced thinly, crosswise on an angle
1 red bell pepper, cut in strips
1/2 of a large sweet onion, cut in chunks
8 (or so) baby carrots, cut into strips
1/2 of a green bell pepper, cut in strips
approx. 2 cups of fresh pineapple chunks, in small bite-sized pieces
approx 2 cups of broccoli florets

Sauce:
1/3 cup (?) Thai sweet red chili sauce (I used "aroma chef" brand)
2 tsp soy sauce
2 tsp honey
approx 1 tbsp (?) of powder from one of those Sun-Bird Stir-fry powder packets
approx 1/4 c (?) orange juice
2 tsp tapioca starch to thicken

Method:
Mix sauce ingredients together until uniform. Heat a bit of oil in a wok or skillet on high. Cook the chicken strips until no longer pink. Add in the veggies (and pineapple) and continue cooking on high for about 4 to 5 minutes, using the pan or wok lid to steam them a bit. The pineapples will leave a lot of juice in the pan. Add the sauce ingredients to the pan and cook another minute until sauce thickens. Serve over rice.