1 (20 oz) can Pineapple Chunks
1/3 cup plus 1 T Soy Sauce, divided
2 T Cornstarch, divided
3/4 tsp. Garlic Powder
1 lb boneless, skinless Chicken, cut into thin strips
2 T Oil (I use Canola)
1 (16 oz) pkg frozen Vegetable Medley (I use Oriental medleys, choose stage one veggies) - or you may use 16oz (2 cups) chopped fresh veggies.
Rice (prepare enough for your family)
Drain pineapple, reserving 1/4 cup juice. Blend juice with 1/3 cup soy sauce, 1 T cornstarch, garlic powder and 1/2 cup water; set aside. Combine chicken with remaining 1 T cornstarch and soy sauce. Heat oil in wok or large skillet. Over high heat, stir-fry chicken for 2 minutes. Add frozen vegetables; stir-fry 4 minutes. Pour in soy sauce mixture; cook stirring, 1 minute or until sauce boils and thickens. stir in pineapple. Serve over rice.