1 tablespoon vegetable oil
1 package Gardein breaded chicken strips (about 2 cups)
1.5 cups snow peas
1.5 cups bamboo shoot shreds
(alternately, use 3 cups of any sort of vegetable, such as carrots, tomato chunks, squash chunks, green peppers, broccoli, cauliflower, zucchini)
3/4 cup chopped sweet red bell pepper, I used red peppers from a jar
1.5 cups canned pineapple chunks, reserve juice
1/4 cup light or dark brown sugar
1/4 cup apple cider vinegar, white vinegar, or rice vinegar
1/2 cup vegetable broth
1 tablespoon arrowroot or cornstarch
1 tablespoon chili sauce OR 1 teaspoon tabasco or Sriacha
Heat oven to 400 degrees Fahrenheit. Bake chicken strips on a cookie sheet for 15 minutes. Flip and cook 5 more minutes. Take strips out of oven and let them cool. Cut chicken strips into bite size pieces.
Mix brown sugar, vinegar, broth, cornstarch, and chili sauce in a small bowl.
In a large pan, heat oil until it spreads at medium high. Add vegetables and stir fry for 1 minute. Add chicken strips and red bell pepper, stir fry for 1 minute more. Add pineapple. Make a well in the center of the pan. Add vinegar mixture to the pan. Mixture will thicken in about 30 seconds. Stir thickened sauce over the faux chicken and vegetables and serve over rice.