2 tablespoons each: ketchup and Worcestershire sauce
1/4 cup each: brown sugar and cider vinegar
1/4 teaspoon red-pepper flakes
4 slices bacon, cut in 1/2-inch pieces
1 pound boneless, skinless chicken thighs, cubed
1 red onion, peeled and sliced
1 medium carrot, julienned
2 baby bok choys, sliced
1 red bell pepper, cored and cut into strips
1 (6-ounce) package fresh snow peapods
1 (16-ounce) container fresh pineapple chunks
1 cup chicken broth
2 tablespoons cornstarch

In a small bowl, whisk together the ketchup, Worcestershire sauce, brown sugar, vinegar and red pepper flakes. Set aside.

In a large, deep pan over medium-high heat, cook the bacon until crispy, 6 to 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate; leave drippings in pan.

Add the chicken to pan and saute for 3 to 4 minutes or until well-browned on all sides but not cooked through. Add the onion and carrot and cook for another 3 to 4 minutes or until onion is soft, translucent and starting to brown. Add the bok choy, red bell pepper, snow peas and pineapple chunks. Cook for 2 to 3 minutes, or until vegetables are crisp-tender. Stir in reserved sauce.

In a small bowl, stir together the chicken broth and cornstarch, then stir into pan. Bring to a boil and cook until sauce is thickened and coats everything, about 2 minutes. Serve sprinkled with cooked bacon.

Makes 6 servings.