Bonnie's sweet and spicy chicken stir-fry

1/4  cup		progresso chicken broth
1  tablespoon		cornstarch
1  teaspoon		tablepsoon sugar
2  tablespoons		soy sauce
1  tablespoon		white vinegar
1/4  teaspoon		ground red pepper (cayenne)
2  tablespoons		peanut or vegetable oil
1  lb.		boneless skinless chicken breasts, cut 3/4-inch pieces
1		small onion, cut into 1/2-inch wedge
2		cloves garlic, finelies chopped
1  teaspoon		grated gingerroot, if desired
2  cups		broccoli florets
1		medium red bell pepper, cut into 1 inch piece
2  tablespoons		water
1  cup		canned pineapple chunks drained

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the sauce ingredients arechicken broth,sugar,cornstarch,soy sauce,white vinegar and the pepper.
1 In small bowl, mix sauce ingredients with wire whisk until well blended; set aside
2 In wok or 12-inch nonstick skillet, heat 1 tablespoon of the oil over high heat about 2 minutes. Add chicken, onion, garlic and gingerroot, breaking up clumps of chicken with wooden spoon; cook 1 minute without stirring. Stir-fry about 3 minutes or until chicken is no longer pink in center. Transfer chicken mixture to clean bowl.
3 To empty wok, add remaining 1 tablespoon oil; heat over high heat about 1 minute. Add green beans and bell pepper; cook 2 minutes, stirring frequently. Add water; cover and cook 1 to 2 minutes. Stir vegetables.
4 Return chicken mixture to wok. Mix sauce mixture again with wire whisk to recombine; pour into wok. Stir to coat mixture with sauce. Cook uncovered about 1 minute or until sauce is thickened. Stir in pineapple and peanuts