Pineapple Chicken Stir Fry from Taste of Home
1/4 cup soy sauce
2 tablespoons sugar
1 tablespoon white vinegar
1 tablespoon ketchup
1/2 teaspoon ground ginger
2 garlic cloves, minced (1 tsp bottled minced garlic)
1 pound boneless skinless chicken breasts, cut into strips (I use Perdue)2 tablespoons canola oil
1 package (16 ounces) frozen stir-fry vegetable blend (I had and used a 24 oz bag!)
1 can (8 ounces) unsweetened pineapple chunks, drained
Hot cooked rice
In a small bowl, combine the first six ingredients; set aside.
In a large skillet or wok, stir-fry chicken in oil for 5-6 minutes or until chicken juices run clear.
Add the vegetables; stir-fry for 3-4 minutes or until crisp-tender.
Serve with rice and a yummy, homemade juice!
Makes 6 servings