"I created my own version of sweet and sour that we make often in our house by adjusting a recipe to add a little more veggies and take out the frying. We love this sticky sweet version with just the right amount of tang!"
Create sauce by draining pineapple, reserving juice (set pineapple aside). Add enough water to the juice to equal 3 cups. Add sugar, vinegar, cornstarch, soy sauce and bouillon. Set aside.
Pour 1 TBS oil in wok or large skillet (add more if necessary during cooking), heat over medium-high heat. Add chicken and cook 5-10 minutes or until no longer pink and cooked through, remove from skillet and set aside. Add more oil to skillet (enough to equal about 1 TBS total). Stir-fry carrots and garlic in hot oil for 1 minute, add remaining vegetables and stir fry for 3-5 minutes or until desired crisp-tenderness. Add chicken back to wok and push mixture out from the center.
Stir sauce and make sure ingredients are evenly combined. Pour sauce into center of mixture and cook and stir until thickened and bubbly (you will see the color start to darken as it thickens). Continue cooking and stirring for one more minute after it begins to bubble. Add in at least half of the reserved pineapple, or all of it if desired, depending on your taste preference (I usually add half).