Pineapple Chicken and Rice Stir Fry

• 2 cups Brown Minute Rice
• 1 cup Water
• 1 Tablespoon Brown Sugar
• 1/2 teaspoons Ginger
• 1 Tablespoon Cornstarch
• 13 cups Lite Sodium Soy Sauce
• 1 Tablespoon Olive Oil
• 2 cups Chicken Breast, Cooked And Cubed
• 1 pound Frozen Stir Fry Veggies, Thawed
• 1/2 cups Frozen Peas
• 1 whole Egg, Beaten
• 1 can (8 Oz. Can) Pineapple Chunks

1. Cook the Minute Rice with the water in a small sauce pan.
2. In a small bowl whisk together brown sugar, ginger, cornstarch, and soy sauce.
3. In a large skillet add the olive oil, and then cook the chicken until well done.
4. Once this is completely cooked, add in the veggies and let simmer for about 5 minutes.
5. Add in the cooked rice, soy sauce mixture, beaten egg, and pineapple.
6. This should simmer for about 10 minutes or until cooked through.

brown minute rice, water, brown sugar, ginger, cornstarch, soy sauce, olive oil, chicken, fry, frozen peas, egg, pineapple

Taken from tastykitchen.com/recipes/main-courses/pineapple-chicken-and-rice-stir-fry/ (may not work)