2 chicken breasts, skinned & boned
3 tbsp. soy sauce
2 tbsp. dry sherry
1 tbsp. cornstarch
1 tsp. sugar
1/4 tsp. garlic powder
1/4 tsp. ground ginger
1 (15 1/2 oz.) can pineapple chunks
1 tsp. cornstarch
1 tbsp. soy sauce
2 tbsp. oil
1 med. onion, cut in wedges
2 c. broccoli flowerets

Slice chicken into 1/2" strips. In bowl mix chicken, soy sauce, sherry, cornstarch, sugar, garlic powder and ginger. Cover and marinate 20 minutes. Drain pineapple and reserve juice. Add water to make 1 cup. Dissolve cornstarch in juice and add soy sauce; set aside. Heat oil over high heat. Add vegetables and stir fry 3 minutes. Remove and keep warm. Add more oil as needed. Add chicken and stir fry 2 minutes. Add reserved juice mixture, stirring constantly until thickened and translucent. Add vegetables and pineapple. Heat through. Serve over rice.