Pineapple Chicken Stir-Fry - cooking recipe

Ingredients

1/4 c. soy sauce
2 Tbsp. sugar
1 Tbsp. cider vinegar
1 Tbsp. ketchup
1/2 tsp. ground ginger
2 garlic cloves, minced
1 lb. boneless skinless chicken breasts, cut into strips
2 Tbsp. vegetable oil
1 (16 oz.) pkg. frozen stir-fry vegetables
1 (8 oz.) can unsweetened pineapple chunks, drained
hot cooked rice

Preparation

In a small bowl, combine the first six ingredients; set aside.
In a large skillet or wok, stir-fry chicken in oil for 5 to 6 minutes or until juices run clear.
Add the vegetables; stir-fry for 3 to 4 minutes or until crisp-tender.
Stir in pineapple and reserved soy sauce mixture; heat through.
Serve over rice.
Yield: 6 servings.