A - SAUCE:

3 oz. lite soy sauce
1 clove smashed garlic
1 tsp. cornstarch
1 egg white (optional)

B - SAUCE:

4 oz. lite soy sauce
1 tsp. cornstarch
1 oz. white vinegar (any grain)
1 1/2 oz. white wine
1/2 tsp. sugar

Mix "A" Sauce. Strip white meat of chicken breasts (12-14 ounces) into two inch strips. Add to "A" Sauce and let marinate for 1/2 hour. While chicken marinates, mix "B" Sauce. Heat wok or pan for 1/2 minute and add oil, about 2-3 teaspoons, to hot pan.

Stir fry ingredients: 2-3 c. Napa cabbage, chopped 1-2 c. mushrooms (whole), sliced or chopped 1/2 - 1 c. cubed pineapple (preferably in natural juice) 2 (1/2 x 1 inch) slices ginger, finely slivered

Add snow peas to pan at high heat; stir for 30 seconds, then reduce heat to low and cover pan. Continue cooking snow peas alone for five minutes, stirring about every minute. Add cabbage and mushrooms; cover and simmer for 5 minutes. While simmering, microwave chicken on high for two minutes. Stir chicken; microwave 2 minutes more. Inspect chicken to insure it is cooked. If it is not, repeat in one minute increments. Back to vegetables. Add pineapple and chicken to pan or wok. Stir. Slowly add "B" Sauce while stirring vigorously. Otherwise sauce may solidify or become sticky. Serve over rice.

Hints: You may want to remove garlic from chicken before microwaving. You may want to add 1-2 ounces of the juice from the pineapple. I found this very tasty. You may also want to add extra soy during final stirs to your taste. This will also keep "B" Sauce from solidifying. Also, why just chicken? Why not lean beef or shrimp" Finally, how about broccoli in the stir? Use your creativity.