Chicken breast strips
1 green pepper, half sliced
1 onion, sliced
1 can pineapple, save the juice for sauce
1 c. water
1 tomato, sliced
2 carrots, sliced
1 (6 oz.) can bamboo shoots
1 (6 oz.) can water chestnuts
1 (6 oz.) pkg. frozen pea pods
3 tbsp. vegetable oil
2 tbsp. cornstarch, teriyaki sauce, ginger & soy sauce

Cook oil on high. When hot add chicken strips and onion. Cook for 2 minutes. Add the rest of the vegetables and 1 cup of water. Let simmer until vegetables are tender. Add pineapple and a dash of ginger, soy sauce and teriyaki sauce.

To pineapple juice add cornstarch, a dash of ginger, teriyaki sauce, soy sauce and mix. Add a dash of water. Add pineapple sauce to chicken mixture. If the sauce gets too thick, add more water. Simmer 2 minutes.