Sweet & Sour Chicken with Veggies

Ingredients:

 2 large Chicken Breasts                         
3 Tablespoons Olive Oil                        
2 cloves Garlic, crushed                         
2 cups Celery, chopped coarsely            
1/2 cup baby Carrots, chopped coarsely 
1 Onion, chopped into large chunks        
3/4 cup Mushrooms, chopped                   
 5 oz can Bamboo Shoots, drained
5  oz can sliced Water Chestnuts, drained
1 1/4 cups Chicken Broth*
1/3 cup Brown Sugar
1/3 cup Rice Vinegar
1/4 cup Ketchup
1 Tablespoon Soy Sauce*
8 oz  Pineapple Chunks, canned or fresh
2 Tablespoons Cornstarch
Prepared White Rice

Directions:
Chop the chicken into desired sized pieces.
In a large skillet, heat olive oil and cook chicken until white.
Remove chicken from pan, leaving oil & drippings.
Into the still hot skillet, add garlic, celery, carrots, onion, and mushrooms.
Cook 3-4 minutes, stirring occasionally.
Add bamboo shoots and water chestnuts; cook 3-4 minutes more.
Add chicken and cook until heated.

For sauce-
Drain Pineapple, reserving juice. 
Dissolve cornstarch in ¼ cup of the cold chicken broth, set aside.
In a saucepan, heat 1 cup of the broth, pineapple juice, sugar, vinegar, ketchup and soy sauce.
Bring to a boil, stirring constantly.
Add cornstarch mixture and cook until thickens.  Cook and stir one minute more.
Remove from heat and add pineapple.


Serve chicken & veggies over prepared rice with the sauce over all.