Polynesian Pineapple Chicken

1/3 c ketchup
3 tbsp soy sauce
3 tbsp sugar
2 tbsp rice wine vinegar
1 tbsp cornstarch
1 tbsp olive oil
1 lb skinless boneless chicken breasts, cut into 1/2 inch cubes
1 tsp ground ginger
2 carrots, grated
1/4 c slivered almonds
1 (8 oz) can baby corn, drained
1 (8 oz) can water chestnuts, drained
1 (8 oz) can pineapple chunks, drained

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1. Combine the ketchup, soy sauce, sugar, vinegar, and cornstarch in a bowl.

2. Heat oil in a large nonstick skillet over medium-high heat. Add the chicken and cook through. Remove from the skillet and reserve.

3. Add ginger and carrots to the skillet, cook until the carrots begin to soften (2 minutes). Stir in the almonds, baby corn, water chestnuts, pineapple and the reserved chicken. Cook 3-4 minutes, stirring often. Add the ketchup mixture; bring to a boil and cook, stirring constantly until thickened, about 1 minute.

Serve over rice or rice noodles.