Pineapple-Chicken Lo Mein - cooking recipe

Ingredients

1 can (20 oz.) unsweetened pineapple chunks
1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
2 garlic cloves, minced
3/4 tsp ground ginger or 1 tbsp minced fresh ginger root
3 Tbsp vegetable oil, divided
2 medium carrots, julienne
4 oz spaghetti, cooked and drained
3 green onions, sliced
1 Tbsp cornstarch
1/3 cup soy sauce

Preparation

Drain pineapple, reserving 1/3 cup juice.
Set pineapple aside. In a large skillet over medium heat, cook the chicken, garlic and ginger in 2 tbsp oil for 6 minutes.
Add the carrots, green pepper and pineapple.
Cover and cook for 2-3 minutes or until vegetables are crisp-tender and chicken juices run clear.
Stir in spaghetti and onions.
In a small bowl, combine the cornstarch, soy sauce, reserved pineapple juice and remaining oil until smooth.
Stir into chicken mixture.
Bring to a boil, cook and stir for 2 minutes or until thickened.