2 tbsp. plus 2 tsp. pineapple juice (no sugar added)
1/2 c. canned ready-to-serve chicken broth
1 tbsp. reduced-sodium soy sauce
1/8 tsp. garlic powder, or to taste
5 oz. skinned & boned chicken breast, cut into 3 x 1/2" strips
1 tsp. vegetable oil
2 med. celery ribs (each about 6" long), sliced diagonally
1/2 c. diced zucchini
1/2 c. drained canned pineapple chunks (no sugar added)
1/2 c. sliced fresh or drained canned mushrooms
1/4 c. diagonally sliced scallions (green onions)
1 tsp. cornstarch

In small glass or stainless-steel bowl (not aluminum) combine first 4 ingredients; add chicken, stirring to coat thoroughly. Cover with plastic wrap and refrigerate for at least 30 minutes.

Using slotted spoon, remove chicken from marinade, reserving marinade; using paper towels, pat chicken dry. In wok or 10 inch skillet heat oil over high heat; add chicken and cook, stirring quickly and frequently until lightly browned, 2-3 minutes. Transfer chicken to plate and keep warm.

To same pan add celery and zucchini; stir-fry for 1-2 minutes; add pineapple, mushrooms and scallions and stir-fry for 1 minute longer. Dissolve cornstarch in reserved marinade and add to pan along with chicken; cook, stirring constantly, until sauce is thickened, 2-3 minutes. Makes 1 serving.