Which of the following categories best describes this recipe:
Main Dishes

Estimated time:
1 hour

Number of servings:
4-5

Ingredients: (Hit your return key to start a new line)
A. Stir-fried chicken w/veggies:

l lb. chicken breasts, boneless and skinless

minimal amount of vegetable oil
OR cooking spray

1/2 onion

1 bell pepper

3 medium carrots

2 medium stalks celery

2 Tbsp. soy sauce

1 tsp. finely diced/grated ginger root
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B. Sweet/Sour Sauce:

Two 6 oz. cans of pineapple juice OR pineapple orange

3/4 cup sugar

1/2 cup cider vinegar

2 Tbsp. cornstarch

1 Tbsp. soy sauce

1 tsp. chicken bouillon granules OR 1 cube

*li'l cup of veggies plus 1 tsp. finely diced/grated ginger root

Directions:
Cut chicken into bite-sized pieces. Place chicken into a large pan or wok (prepped with the oil/cooking spray).

Cut the vegetables into bite sized pieces; cut carrots and celery thinly, and on diagonal.

Dice some of the pepper and onion more finely, sufficient to fill a 1/2 cup measure; set aside for later (sauce).

Grate/finely dice Two tsp. of fresh ginger root; add half to the chicken, and set aside half of it for later (plop it on top of the li'l 1/2 cup of veggies).*

Saute/stir fry the chicken at medium high temperature until nearly done (very little pink visible at center of pieces).

Add the bite-sized Veggies and soy sauce; simmer a few minutes, until veggies are crisp-tender. Remove pan from heat and set aside, loosely covered.
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Sauce:

Pour one and a half little cans of pineapple juice into a 2 qt. saucepan; combine with sugar, vinegar, soy sauce and bouillon, plus the *li'l cup of veggies and ginger root mentioned above. Bring the sauce to a boil; reduce heat to simmer gently 4-5 minutes, stirring frequently, until smooth and thickened nicely.
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Place a scoop of chicken stir fry mixture on plate; top with some of the sweet n' sour sauce.

Suggested accompaniments: steamed broccoli, rice.

Cashews or toasted almonds are also Very good sprinkled on top!

Other suggestions and comments:
*The recipe I modified suggested using the juice from a 20 oz. can of pineapple chunks, packed in juice. In that event, you'd drain the juice, measure it, and add water to bring it to 1 1/4 cups liquid. If you have a use for the pineapple chunks within the next day or so, that's fine (you could even add some to this; my family doesn't care to). I chose the li'l cans of juice, but guess what: 2 legged mice may really, really like to drink cans of pineapple juice. I needed 2 cans for my recipe, and 2 more "walked" out of the six pack by the end of the evening... Because this kind of thing is to be expected, knowing how to substitute the juice from the can o' pineapple chunks is still worth knowing! I just try to get it on sale...
I bought pineapple orange juice by mistake, and it was Great! Pure pineapple is good, too.

Some people would want to add minced garlic to the chicken and veggies; that would be fine. I have even seen sour pickles chopped and added to sweet n' sour recipes. Customize to your family's tastes. When my daughter (12) dishes up her sauce, she holds her bowl/plate over the saucepan, and uses a slotted spoon, so those small bits of onion are minimized. She can navigate around the bigger chunks of onion with her chopsticks. The 6 year old will eat buttered rice, but still despises "mixtures" and would rather have Any sort of soup, sandwich, or a bowl of cereal than this. His sister was once the same way, so I pay this little mind. We have some pretty porcelain bowls from Japan that are awesome for this purpose; they are not only beautiful, but they provide an element of portion control. Anyone could go back for seconds, of course, but the Visual thang is good for some of us...

The time element could be shortened by using a bag of pre-cut veggies, or frozen mixed veggies; experiment a little.

While dry, ground ginger could be substituted, the fresh Real Deal is worth the time. I think I'm going to have to freeze up li'l foil packets of it in a small labelled zipper bag; my tendency is to toss the ginger into the veggie bin, where it shrivels. Well, why not just grate the whole piece, and freeze it by the teaspoonful? Save time later. I peel the ginger before grating it; it just seems like the thang to do...ginger's a bit of a "hot" spice; don't leave the kitchen and rub your eyes.