Printable | Taste of Home

Pineapple Chicken Stir-Fry

1/4 cup soy sauce
2 tablespoons sugar
1 tablespoon white vinegar
1 tablespoon ketchup
1/2 teaspoon ground ginger
2 garlic cloves, minced
1 pound boneless skinless chicken breasts, cut into strips
2 tablespoons canola oil
1 package (16 ounces) frozen stir-fry vegetable blend
1 can (8 ounces) unsweetened pineapple chunks, drained
Hot cooked rice

In a small bowl, combine the first six ingredients; set aside. In a

Printed from tasteofhome.com Oct 7, 2008

-----------------------Fold------------------------

Pineapple Chicken Stir-Fry cont.

large skillet or wok, stir-fry chicken in oil for 5-6 minutes or
until chicken juices run clear. Add the vegetables; stir-fry for 3-4
minutes or until crisp-tender. Stir in pineapple and reserved soy
sauce mixture; heat through. Serve with rice.

Yield: 6 servings.