Chicken Stir Fry ( Heart healthy )

2 chicken breasts, cut in bite size pieces
1 c. carrots, cut diagonally
1 c. broccoli flowerettes and stems
1 c. celery, cut diagonally
1 green pepper, diced
1 red pepper, diced (optional)
1 med. sweet onion, sliced in rings
1/2 c. chunk pineapple (save juice)
Sweet and sour sauce
Slivered almonds (garnish)Rice
Boil chicken in water until almost done. Strain. Save juice. Add pineapple juice to make about 1 1/2 cups. Add 3 tablespoon sweet and sour sauce. Thicken with arrow root (or cornstarch). Cook until slightly thick, cover and keep warm.
Use a wok and saute carrots, push aside, saute broccoli, push aside, saute celery, push aside, saute green and red peppers, push aside, saute onion. Secret is to undercook vegetables so they stay crisp. Add pineapple and cooked chicken. Mix thoroughly. Add hot liquids and mix again. Garnish with slivered almonds. Serve with rice.