1/4 c. soy sauce
2 tbsp. cornstarch
1/2 tsp. ground ginger
1 tbsp. vegetable oil
4 chicken breast halves, skinned, boned & cut into 1" pieces
1 garlic clove, minced
1 (20 oz.) can unsweetened pineapple chunks, undrained
1 lb. fresh broccoli, cut into flowerets
1 lg. carrot, sliced
1 med. onion, sliced & separated into rings
Hot cooked rice

Combine first 3 ingredients. Pour oil around preheated wok or skillet. Heat at medium high (325 degrees) for 1 minute. Add chicken and garlic; stir fry 2-3 minutes. Add pineapple and vegetables. Cover and cook 3-4 minutes or until vegetables are crisp-tender. Add soy sauce mixture and stir fry until sauce bubbles and thickens. Serve over hot cooked rice. Yield 4-6 servings.