1 Tbsp Vegetable Oil
1 Garlic Clove, minced
4 boneless, skinless Chicken Breasts, diced
8 oz can Pineapple Chunks in natural juice
2 Carrots, cut into thin sticks
1 Tbsp Cornstarch
juice of 1 Lemon
2 tbsp Tomato Paste
3 tbsp light Soy Sauce
bunch of Scallions, trimmed and halved lengthwise
Rice or Noodles to serve
~ Heat oil in wok or frying pan, add garlic and stir then add chicken. Cook, stirring for 10 minutes.
~ Drain pineapple chinks (save the juice). Add them to the pan, along with the carrots. Cook, stirring for 2-3 minutes.
~ Add enough water to reserved pineapple juice to make 7 fl oz. Mix the cornstarch with the lemon juice, then stir in tomato paste, soy sauce, and diluted pineapple juice. Pour over the chicken and add the scallions. Cook for 2 minutes, stirring.~ Serve immediately with rice or noodles