Chicken Stir-Fry

• 1 (20 oz.) can chunk pineapple in juice, drained (reserve juice)
• 1/3 c. soy sauce
• 2 tsp. cornstarch
• 3 Tbsp. vegetable oil
• 2 chicken breasts, split, boned, skinned and cut into thin strips
• 1 clove garlic, minced
• 1 red bell pepper, cut into strips
• 1 (6 oz.) pkg. frozen pea pods
• 1 (8 oz.) can sliced water chestnuts, drained
• 1/4 c. Kretschmer wheat germ
• hot cooked rice

1. Combine reserved pineapple juice, soy sauce and cornstarch; set aside.
2. Heat wok or large skillet over high heat.
3. Add oil.
4. Add chicken and garlic; stir-fry until chicken is white, about 4 minutes.
5. Remove chicken from wok with slotted spoon.
6. Add red pepper; stir-fry 1 minute.
7. Add pineapple juice mixture; cook and stir until thickened, about 1 1/2 minutes.
8. Add reserved pineapple, chicken, vegetables and wheat germ.
9. Cook until heated through. Serve over rice.
10. Makes 6 servings.

pineapple, soy sauce, cornstarch, vegetable oil, chicken breasts, clove garlic, red bell pepper, frozen pea pods, water chestnuts, kretschmer wheat germ, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=989042 (may not work)