Chicken Stir-Fry - cooking recipe

Ingredients

1 (20 oz.) can chunk pineapple in juice, drained (reserve juice)
1/3 c. soy sauce
2 tsp. cornstarch
3 Tbsp. vegetable oil
2 chicken breasts, split, boned, skinned and cut into thin strips
1 clove garlic, minced
1 red bell pepper, cut into strips
1 (6 oz.) pkg. frozen pea pods
1 (8 oz.) can sliced water chestnuts, drained
1/4 c. Kretschmer wheat germ
hot cooked rice

Preparation

Combine reserved pineapple juice, soy sauce and cornstarch; set aside.
Heat wok or large skillet over high heat.
Add oil.
Add chicken and garlic; stir-fry until chicken is white, about 4 minutes.
Remove chicken from wok with slotted spoon.
Add red pepper; stir-fry 1 minute.
Add pineapple juice mixture; cook and stir until thickened, about 1 1/2 minutes.
Add reserved pineapple, chicken, vegetables and wheat germ.
Cook until heated through. Serve over rice.
Makes 6 servings.