1 (8 oz.) can pineapple chunks
3/4 lb. boneless chicken breast
1 1/2 tsp. oil
1 tbsp. sugar
1 tbsp. cornstarch
1 tbsp. vinegar
2 tsp. soy sauce
Dash of ginger
Dash of garlic powder
1/2 pkg. Birdseye veggies

Drain pineapple chunks. Add water to juice to make 2/3 cup. Set aside. Pour oil into 10" skillet over medium heat. Cut chicken into 1/2" wide, 2" long strips. Brown in oil. Move strips to side of skillet. Stir sugar, cornstarch, vinegar, soy sauce, ginger, garlic powder into pineapple juice. Pour liquid into skillet and add 1/2 package veggies (Birdseye, broccoli, baby carrots, and water chestnuts) and pineapple. Bring to boil. Cover and simmer 5 minutes. Serve on rice.