1. combine the chicken, 2 teaspoons of the cornstarch, and 2 teaspoons of the soy sauce in a medium bowl, toss to coat. stir the ketchup, honey, vinegar, reserved pineapple juice, and remaining 2 teaspoons cornstarch, and 2 teaspoons soy sauce together in another medium bowl until blended.
2. heat 1 teaspoon of the oil in a large nonstick skillet over medium heat. add the chicken mixture and cook, stirring oftenm until the chicken is lightly browned, 4-5 minutes transfer to a plate.
3. heat the remaining 1 teaspoon oil in the skillet, add the ginger, cook stirring constantly until fragrant, 30 seconds. add the bell pepper and onion and cook, stirring often until the vegetables begin to soften, 2-3 minutes longer. stir in the ketchup mixture and cook, stirring constantly until the mixture comes to a boil and thickens, 1-2 minutes
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|Serving Size: 1 Serving (115g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 22 (22%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 431.7mg||15 %|
|Potassium 190.5mg||5 %|
|Total Carbohydrate 19g||6 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 17.6g|
|Protein 1.6g||2 %|
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Calories per serving: 99
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