Quick Chicken Stir Fry - cooking recipe

Ingredients

1 Tbsp. vegetable or peanut oil
4 boneless, skinless chicken breast halves, cut into strips
1 pkg. (16 oz.) frozen broccoli, baby carrot and water chestnut blend
1/4 cup soy sauce
1/4 cup pineapple juice
1 1/2 tsp. cornstarch
Hot cooked rice

Preparation

In wok or deep sided 12 inch skillet, heat oil over medium high heat. Add chicken, stir fry 2 minutes or until no longer pink in center.
Add frozen vegetables, cover and cook 4 minutes, stirring occasionally. In small bowl, combine soy sauce, pineapple juice and cornstarch.
Pour over chicken and vegetables, cook 2 minutes or until thickened. Serve immediately over rice.
Serves 4.