Pineapple Chicken Stir Fry Recipe

4 cups diced chicken meat
4 cups diced pineapple
2 cups diced green peppers
2 cups diced celery
1 cup diced onion
2 eggs, beaten
1 tsp cornstarch
1 Tbsp grated ginger root
1/2 cup white rice vinegar
1/4 cup white wine
1/2 cup broth (chicken or vegetable)

Get out a wok or large skillet and good high-heat frying oil, such as peanut oil.

Dice the chicken, pineapple, and vegetables in equal sizes, about 1 1/2 inch pieces, putting the chicken in a separate bowl.

Whisk the beaten eggs together with the cornstarch, then pour the mixture into the bowl with the chicken and stir to coat well.

Heat an inch of oil in the wok until very hot, then quickly stir in the chicken, cooking and stirring just until it becomes golden (no pink left). Remove to a plate; set aside.

Add more oil to the wok and bring back up to very hot, then quickly stir in the pineapple, pepper, celery, and onion and cook just 2 minutes, then add the ginger, vinegar, and wine, stir, then add in the chicken, and stir just until heated through, about 1 minute.

Stir in the broth, then cover wok and remove from heat; let stand for 2 to 3 minutes.
Taste and add salt and pepper as needed.

Will serve 4 to 6 over rice.