Pineapple Veggie Chicken

• 1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
• 1 small green pepper, cut into 1-inch pieces
• 1 small sweet red pepper, cut into 1-inch pieces
• 1 celery rib, thinly sliced
• 1 medium onion, cut into eighths
• 1 cup fresh or frozen snow peas
• 1 jar (12 ounces) mushroom gravy
• 2 to 3 tablespoons soy sauce
• 1/4 teaspoon ground ginger
• 1 can (8 ounces) unsweetened pineapple chunks, drained
• Hot cooked rice, optional

1. Place chicken in a 2-qt. microwave-safe dish. Cover and microwave on high for 2-3 minutes or until no longer pink, stirring twice. Drain; set chicken aside. In the same dish, combine the peppers, celery, onion and peas. Cover and cook on high for 2-3 minutes or until vegetables are crisp-tender, stirring once.
2. Combine gravy, soy sauce and ginger; stir into the vegetables. Add pineapple and chicken. Cover and microwave on high for 2-3 minutes or until heated through, stirring twice. Serve over rice if desired.

chicken breasts, green pepper, sweet red pepper, celery, onion, snow peas, mushroom gravy, soy sauce, ground ginger, pineapple, rice

Taken from www.tasteofhome.com/recipes/pineapple-veggie-chicken/ (may not work)