Chinese Chicken Vegetable Stir-Fry - cooking recipe

Ingredients

1 lb. boneless chicken breasts, skinned and cut into thin strips
1 1/2 Tbsp. low-sodium soy sauce
1 Tbsp. grated fresh ginger or 1 tsp. ground ginger
2 Tbsp. vegetable oil
1 1/2 Tbsp. cornstarch
4 oz. fresh mushrooms, thinly sliced
4 green onions with tops, cut into 1-inch strips
3/4 c. pineapple chunks (fresh or canned in juice)
2/3 c. chicken stock
1/4 c. pineapple juice or reserved juice from canned pineapple

Preparation

Marinate chicken in soy sauce and ginger 30 to 40 minutes, stirring occasionally.
In nonstick wok or skillet, heat oil over high heat.
Add marinated chicken and stir-fry for 2 minutes. Using a slotted spoon, remove chicken, leaving juices in the pan. Add peppers, mushrooms and onions and stir-fry for 1 minute.
Add pineapple and chicken and stir-fry another 2 to 3 minutes. Vegetables should be tender-crisp.