Sunday, March 31, 2013
12 oz cooked chicken breast cooked and cut into chunks
1 bag of frozen stir fry veggies
1 can (20 ounces) chunked pineapple - in own juice
3 tablespoons white vinegar
2 tablespoons soy sauce
2 tablespoons ketchup
1/4 cup packed brown sugar
2 tablespoons cornstarch
Drain pineapple, reserving the juice in a 2-cup measuring cup; set pineapple aside. Add enough water to the juice to measure 1-1/3 cups; stir in the vinegar, soy sauce and ketchup.
In a large bowl, combine brown sugar and cornstarch. Stir in pineapple juice mixture until smooth. Gradually add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pineapple. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through.
Makes 6 servings of 1 cup