1 lb. chicken
1 tbsp. oil
1 med. onion
1 clove garlic, pressed
2 carrots, sliced
1 med. green pepper, chunked (seeded) or red
Snow peas
Water chestnuts, sliced
Bamboo shoots, sliced
Any veggie desired
Broccoli
Cauliflower

Comb ine and set aside the following:

2 (8 oz.) cans chunk pineapple, undrained
1/4 c. white vinegar
3 tbsp. brown sugar
3 tbsp. catsup
3 tbsp. soy sauce
1 tbsp. cornstarch
1 tsp. ground ginger, or to taste

Cut thicken into 1/2 inch pieces. Brown in oil. Reduce heat to low, add onion and garlic. Cover, cook 10 minutes. Add veggies (fresh or frozen). Let cook if frozen until veggies are crisp. Do not overcook. Add combined ingredients. Stir.

May need more cornstarch to thicken the sauce. Take some liquid from wok, add cornstarch with a whisk. Return to wok. Cover. Simmer 10 minutes. Serve with rice duck sauce, egg roll. Enjoy.