Pineapple Chicken Stir Fry

I’m one of those girls that takes a lot of pictures. (Most frequently of the food I make or eat!) So, today I thought I’d share my most recent recipe. Andrew and I had it after the conference and it was delicious! It did not take very long to make, but part of that might have been because most of my veggies were already cut up. I added red and green peppers, but didn't have any broccoli. Anyways, take the time to make it—it’s a great meal!

PINEAPPLE - CHICKEN STIR - FRY

1/4 c. soy sauce 2 tbsp. cornstarch 1/2 tsp. ground ginger 1 tbsp. vegetable oil 4 chicken breast halves, skinned, boned & cut into 1" pieces 1 garlic clove, minced 1 (20 oz.) can unsweetened pineapple chunks, undrained 1 lb. fresh broccoli, cut into flowerets 1 lg. carrot, sliced 1 med. onion, sliced & separated into rings Hot cooked rice Combine first 3 ingredients. Pour oil around preheated wok or skillet. Heat at medium high (325 degrees) for 1 minute. Add chicken and garlic; stir fry 2-3 minutes. Add pineapple and vegetables. Cover and cook 3-4 minutes or until vegetables are crisp-tender. Add soy sauce mixture and stir fry until sauce bubbles and thickens. Serve over hot cooked rice. Yield 4-6 servings.

From…cooks.com