Ingredients

• 20-ounce can pineapple chunks, drained, reserve juice
• 1/3 cup Bragg® Liquid Aminos (or soy sauce)
• 1 tablespoon Schezuan sauce
• 1/2 teaspoon black pepper
• 3 tablespoons brown sugar
• 2 tablespoons cornstarch
• 4 teaspoons olive oil, divided
• 3 boneless skinless chicken breasts, cut into bite-size pieces
• 1 teaspoon minced garlic
• 1 cup diced onion
• 1 1/2s cup sliced zucchini (or sub w/ broccoli, snap peas, frozen peas, or mushrooms)
• 1 cup chopped red bell peppers
• cooked rice, for serving

In a small bowl, combine the pineapple juice (not chunks), Bragg liquid aminos, Schezuan sauce, black pepper, brown sugar and cornstarch. Set aside. In a large skillet, add 2 teaspoons oil over medium heat. Add chicken, season with salt and pepper, and cook until no longer pink. Remove chicken from skillet. To the skillet, add the remaining 2 teaspoons oil and all veggies. Cook approximately 3 minutes, stirring, or until tender crisp. Add the chicken and sauce and cook till thickened, stirring occasionally. Stir in the pineapple chunks. Serve over rice.