1 (16 oz.) pkg. loose pack frozen cut broccoli
2 c. frozen, diced cooked chicken
1 (15 1/4 oz.) can pineapple chunks (juice pack)
1/4 c. water
2 tbsp. vinegar
2 tbsp. soy sauce
1 tbsp. cornstarch
1/2 tsp. onion powder
1/4 to 1/2 tsp. crushed red pepper
1/4 tsp. ground ginger
1 tbsp. cooking oil
1 (3 oz.) can chow mein noodles

Thaw broccoli and chicken; drain well. Drain pineapple, reserving juice. For sauce, stir together reserved juice, water, vinegar, soy sauce, cornstarch, onion powder, red pepper, and ginger. Set aside. Preheat wok or large skillet over high heat. Add oil. (Add more oil as needed during cooking.) Stir fry broccoli 2 minutes or until crisp-tender. Remove from wok. Add chicken to hot wok. Stir fry 1 or 2 minutes until heated through. Push from center of wok. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Add broccoli; mix well. Reduce heat. Stir in pineapple. Cover and cook 1 minute or until heated. Serve over noodles. 4 servings.