Stir-Fry Chicken

• 1 pkg. skinless boneless chicken breasts
• carrots
• peppers
• celery
• onions
• 8 oz. can pineapple chunks
• 1 to 2 Tbsp. oil
• pineapple juice
• 2 Tbsp. brown sugar
• 2 tsp. vinegar
• 1 rounded Tbsp. cornstarch and water to make paste
• 1 tsp. soy sauce
• dash of ginger

1. Drain pineapple.
2. Save juice.
3. Cut chicken into bite size pieces.
4. Shred or chop vegetables.
5. Heat oil in pan or wok.
6. To hot oil, add chicken, a little at a time, fry fast until browned.
7. Add vegetables.
8. Do same as chicken until tender.
9. Add pineapple.
10. To make sauce:
11. Mix juice, sugar, vinegar, soy sauce, paste and ginger.
12. Stir until sugar dissolves.
13. Pour over mixture and simmer for 10 minutes or until done.

chicken breasts, carrots, peppers, celery, onions, pineapple, oil, pineapple juice, brown sugar, vinegar, cornstarch, soy sauce, ginger

Taken from www.cookbooks.com/Recipe-Details.aspx?id=290073 (may not work)