Agave Sweet and Sour Chicken
   _ pound boneless skinless chicken breast halves
   _ teaspoons vegetable oil, divided
   _ medium onion, sliced
   _ cups snow peas, fresh or frozen
   _ medium red bell pepper, cut into cubes
   _ (20-ounce) can pineapple chunks in juice (1/2 cup juice reserved)
   ___ cup ketchup
   ___ cup agave
   _ tablespoons vinegar
   _ teaspoons soy sauce
   _ teaspoons fresh ginger root, finely minced
   _ teaspoon garlic, minced
   _ teaspoon cornstarch

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Cut chicken breasts into cubes. In a large non-stick skillet, heat oil. Add onion and stir-fry until lightly brown. Add snow peas and red pepper; stir-fry until crisp-tender. Remove from pan and set aside. Add remaining oil to skillet. Add chicken and stir-fry until chicken is no longer pink when cut with a knife and juices run clear. Drain pineapple reserving 1/2 cup juice. Combine reserved pineapple juice, ketchup, agave, vinegar, soy sauce, ginger, garlic and cornstarch. Add to chicken and cook until mixture thickens. Return vegetables to pan; add pineapple chunks and stir-fry 2 minutes.

SUBSTITUTION: 1/2 teaspoon ground ginger may be substituted for fresh ginger root.

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