Pineapple Chicken Stir Fry

Makes 6 servings

  • 1/4 cup soy sauce
  • 2 tablespoons sugar
  • 1 tablespoon vinegar
  • 1 tablespoon ketchup
  • 1/2 teaspoon ginger
  • 2 cloves garlic minced
  • 1 pound boneless skinless chicken breast halves cut into strips
  • 2 tablespoons vegetable oil
  • 1 16-ounce package frozen stir fry vegetables
  • 1 8-ounce can unsweetened pineapple chunks drained
  • Hot cooked rice

1.  In a small bowl, combine the first six ingredients, set aside.

2.  In a large skillet or wok stir-fry chicken in oil for 5-6 minutes or until juices run clear.

3.  Add the vegetables and stir-fry for 3-4 minutes until they are crisp-tender.

4.  Stir in pineapple and soy sauce mixture – heat through.

5.  Serve over warm rice.

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