Sweet and Sour Chicken

1 tablespoon cornstarch
2 tablespoons apricot preserves
2 tablespoons teriyaki sauce
2 tablespoons distilled white vinegar
1/2 teaspoon minced garlic
1/2 teaspoon ground ginger
1/8 teaspoon crushed red pepper
2 teaspoons vegetable oil
12 oz. chicken tenders
1 red bell pepper, chopped
1 (16-oz.) bag frozen broccoli stir-fry blend

1. Drain pineapple; reserve 1/4 cup of the juice in small bowl. Whisk in cornstarch until smooth. Stir in preserves, teriyaki sauce, vinegar, garlic, ginger and crushed red pepper.
2. Heat oil in large nonstick skillet over medium-high heat until hot. Cook chicken 5 minutes or until browned and no longer pink in center, turning occasionally. Remove chicken; loosely cover with foil.
3. Add bell pepper to skillet; cook over medium-high heat 5 minutes or until starting to brown, stirring occasionally. Add stir-fry blend; cook 4 to 5 minutes or until vegetables are barely tender, stirring frequently. Stir in chicken and any accumulated juices, pineapple and pineapple juice mixture. Cook 2 minutes or until slightly thickened, stirring gently.

4 (1 1/2 cup) servings