Pineapple Chicken Lo Mein

• 1 can (20 oz.) unsweetened pineapple chunks
• 1 lb. boneless skinless chicken breasts, cut into 1-inch cubes
• 3/4 tsp. ground ginger or 1 Tbsp. minced fresh gingerroot
• 3 Tbsp. vegetable oil, divided
• 1 bag (approx. 16 oz.) stir fry vegetables
• 4 oz. spaghetti, cooked and drained
• 1 Tbsp. cornstarch
• 1/3 c. soy sauce
• 1/3 c. dark corn syrup

1. Drain pineapple, reserving 1/3 cup juice; set pineapple aside.
2. In a large skillet over medium heat, cook the chicken and ginger in 2 Tbsp. oil for 6 minutes.
3. Add the pineapple and vegetables.
4. Cover and cook for 2 to 3 minutes or until vegetables are crisp-tender and chicken juices run clear.
5. Stir in spaghetti. In a small bowl, combine the cornstarch, soy sauce, corn syrup, pineapple juice and remaining oil until smooth.
6. Stir into chicken mixture.
7. Bring to a boil; cook and stir for 2 minutes or until thickened.
8. Yield:
9. 4 servings.

pineapple, boneless skinless chicken breasts, ground ginger, vegetable oil, vegetables, cornstarch, soy sauce, corn syrup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=39323 (may not work)