Quick Chicken Stir-Fry
- 1 Tbsp. vegetable or peanut oil
- 4 boneless, skinless chicken breast halves, cut into strips
- 1 package frozen oriental vegetable blend
- 1/4 cup soy sauce
- 1/4 cup pineapple juice
- 1 1/2 tsp. cornstarch
- Hot cooked rice
In wok or deep-sided 12 inch skillet, heat oil over medium high heat. Add chicken; stir-fry 2 minutes or until no longer pink in the middle. Add frozen veggies. Cover; cook 4 minutes, stirring occasionally. In small bowl, combine soy sauce, pineapple juice and cornstarch. Pour over chicken and veggies; cook 2 minutes or until thickened. serve immediately over rice.
By Robin from Washington, IA
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