Total Calories: 462
Drain pineapple juice into a glass measuring cup. Add enough water to measure 1 cup liquid. Set pineapple aside. Pour liquid into a shallow 1 1/2- or 2-quart dish. Add vinegar, brown sugar, cornstarch , 2 tablespoons of the oil, soy sauce, catsup, bouillon granules, ginger and garlic. Stir until blended.
Cut chicken into bite-size strips. Add to marinade, stirring to coat. Let stand while preparing vegetables.
Cut or slice tender vegetables into 1- to 1 1/2 -inch pieces. Longer cooking vegetables such as broccoli, cauliflower and carrots should be cut in smaller pieces.
In a 10- or 12-inch skillet over medium-high heat, heat remaining 2 tablespoons oil until very hot. Using a slotted spoon, remove chicken from marinade reserve marinade. Place chicken and sesame seeds in hot skillet. Cook and stir for 1 to 2 minutes or until center of chicken pieces are no longer pink. Remove to a plate keep warm. Add additional oil to skillet if necessary. Stir-fry vegetables until partially tender. Add 1/4 cup water, cover and steam for 2 minutes.
Add reserved marinade and pineapple to skillet. Stirring, bring to a boil and boil until thickened. Return chicken to skillet and stir gently until heated through. Sprinkle with nuts.
Serve with rice or noodles.
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