2 tsp. vegetable oil
1 garlic clove, minced
1/2 c. thinly sliced carrots
1/2 c. thinly sliced green bell pepper
1/2 c. thinly sliced mushrooms
1/2 c. trimmed Chinese pea pods (stem ends and strings removed)
1/2 c. chopped scallions
8 oz. skinned and boned cooked chicken, sliced
1 tsp. teriyaki sauce
1 tsp. soy sauce
3/4 c. chicken broth
1 c. canned pineapple chunks, no sugar added, drain and reserve juice
2 tsp. cornstarch
Dash of each: salt and pepper

Heat oil in skillet. Add garlic and saute. Add carrot, green pepper, mushrooms, and pea pods. Stir fry 3-5 minutes. Add chicken, scallions, teriyaki, and soy sauce. Cook until heat heated through. Add broth and bring to a boil. Stir in pineapple. Dissolve cornstarch in reserved juice. Add to skillet and cook, stirring constantly, until mixture is thickened. Season with salt and pepper.