3 half chicken breasts, skinned & boned
1 tbsp. Canola oil
1 clove garlic, minced
1 bunch broccoli, cut in flowerets
1 lg. carrot, sliced
1 (20 oz.) can pineapple chunks, undrained
1 onion, sliced
1/3 c. soy sauce
2 tbsp. cornstarch
1/2 tsp. ground ginger

Cut chicken in bite-size pieces. Heat oil in Wok (or skillet). Stir- fry chicken and garlic 2 to 3 minutes. Add pineapple with juice and vegetables to Wok. Cover and cook 3 to 4 minutes until vegetables are tender-crisp. Combine soy sauce, cornstarch and ginger; add to Wok. Cook and stir until sauce boils and thickens. Serves 6.