Pineapple Chicken Stir-Fry

• 1/4 c. soy sauce
• 2 Tbsp. sugar
• 1 Tbsp. cider vinegar
• 1 Tbsp. ketchup
• 1/2 tsp. ground ginger
• 2 garlic cloves, minced
• 1 lb. boneless skinless chicken breasts, cut into strips
• 2 Tbsp. vegetable oil
• 1 (16 oz.) pkg. frozen stir-fry vegetables
• 1 (8 oz.) can unsweetened pineapple chunks, drained
• hot cooked rice

1. In a small bowl, combine the first six ingredients; set aside.
2. In a large skillet or wok, stir-fry chicken in oil for 5 to 6 minutes or until juices run clear.
3. Add the vegetables; stir-fry for 3 to 4 minutes or until crisp-tender.
4. Stir in pineapple and reserved soy sauce mixture; heat through.
5. Serve over rice.
6. Yield: 6 servings.

soy sauce, sugar, cider vinegar, ketchup, ground ginger, garlic, boneless skinless chicken breasts, vegetable oil, vegetables, pineapple, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=100326 (may not work)