Stir-Fry Chicken

• 2 Tbsp. oil
• 1 Tbsp. fresh grated ginger root
• 2 large chicken breasts, boned and cut in strips
• 2 Tbsp. oil
• 1/2 c. chopped onion
• 1 c. sliced squash
• 1 c. fresh bean sprouts
• 1 bell pepper, cut in strips
• 1 small can pineapple chunks (reserve juice)
• 1 small can sliced water chestnuts
• 1 c. pineapple juice
• 2 Tbsp. cornstarch
• 2 Tbsp. lite soy sauce

1. Cook the ginger root in 2 tablespoons oil over high heat until brown.
2. Add the chicken; cook with lid on for 3 to 5 minutes, stirring frequently.
3. Pour into container; set aside.
4. Put 2 tablespoons oil in pan over high heat.
5. Add the onion, squash, bean sprouts and bell pepper strips.
6. Stir frequently until tender.
7. Add the pineapple and water chestnuts.
8. Continue stirring until well heated, then pour
9. in mixture of the pineapple juice, cornstarch and soy sauce.
10. Stir until thickens.
11. Serve over cooked brown rice.
12. May vary vegetables to your own taste.

oil, ginger root, chicken breasts, oil, onion, fresh bean sprouts, bell pepper, pineapple, water, pineapple juice, cornstarch, soy sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=608208 (may not work)