Sunburst Stir-Fry

• 1 (20 oz.) can chunk pineapple
• 1 chicken breast
• 2 large cloves garlic
• 2 Tbsp. minced ginger root
• 2 Tbsp. vegetable oil
• 2 medium carrots, sliced
• 1 green pepper
• 4 oz. thin cooked spaghetti
• 3 green onions
• 1/3 c. pineapple juice
• 1/3 c. soy sauce
• 1 Tbsp. cornstarch
• 1 Tbsp. sesame oil

1. Drain pineapple, reserving 1/3 cup juice for sauce.
2. Cut chicken into chunks.
3. In large skillet, stir-fry chicken with garlic and ginger in oil for 2 minutes.
4. Add pineapple, carrots and bell pepper.
5. Cover; steam 2 minutes until vegetables are tender-crisp.
6. Stir in spaghetti.
7. Combine pineapple juice, soy sauce, cornstarch and sesame oil.
8. Also add green onions.
9. Toss until all ingredients are covered.

pineapple, chicken, garlic, ginger root, vegetable oil, carrots, green pepper, thin cooked spaghetti, green onions, pineapple juice, soy sauce, cornstarch, sesame oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=506747 (may not work)