Pineapple Chicken Curry

HI! I took pictures of it. Looks good so far -
2 tbsp oil
1 cup cooked chicken meat
1 carrot scraped and sliced diagonal
1/2 med onion sliced
1 c sliced cabbage or bokchoy
1/4 c green (or red) bellpepper sliced
1/4 c celery bias sliced (when I freeze peppers and celery I make a bag of bias cuts)
broccoli - i use the little bits that are left in the bottom of a bag of frozen broccoli
1 small can of pineapple chunks plus juice
1 c water
1 tsp chicken bullion
2 tbsp soy sauce
red pepper flakes
1 clove garlic sliced or garlic powder
curry powder to taste - 1/4-1/2 tsp hot curry 1/2-3/4 tsp mild curry is a good start
3 tbsp white sugar
3 tbsp brown sugar
2 tsp corn starch
2 cups cooked rice

Brown all vegetables in oil with chicken meat. Add water, soy, bullion,sugars, pineapple and juice, and seasonings. Lower heat and simmer until all is done. Take out 1-2 oz of the hot liquid and put it in a measuring cup. Add the cornstarch to the hot liquid and stir well. Quickly mix this paste into the bubbling skillet - it will thicken quickly. When the sauce is not cloudy anymore it is done. If it is too thick add more water. Too thin add more cornstarch paste as above. Serve over rice with additional soy sauce.

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