Recipe: Quick Chicken Stir-Fry

Quick Chicken Stir-Fry

I started making this recipe a very long time ago - when I was a young college wife.  I found it in a Pampered Chef cookbook.  It has been my go to recipe for a quick and yummy stir fry for a dinner meal.

1 tbsp. canola oil
3 boneless, skinless chicken breasts
1 package frozen broccoli stir-fry
1/2 cup soy sauce
1/2 cup pineapple juice
2 tsp. cornstarch

Hot cooked rice

In a deep-sided 12-inch skillet, heat oil over medium heat. Add chicken; stir-fry until no longer pink. Add frozen vegetables. Cover; cook 4 - 6 minutes, stirring occasionally. In a small bowl, combine soy sauce, pineapple juice and cornstarch. Pour over chicken and vegetables; cook 2 minutes or until thickened. Serve immediately over hot, cooked rice!

* I use reduced sodium soy sauce for a healthier alternative.
* An easy way to get 1/2 cup pineapple juice without lots of leftovers...drain one can of chunk pineapple. Use the juice in the recipe and save the pineapple for a fruit with your meal!