2 cup minute rice uncooked 1can pineapple chunks 1/2 cup water 1/3 c +1 T. soy sauce, divided 2 T. corn starch, divided 3/4 tsp. garlic powder 1 lb boneless, skinless chicken breast halves cut into strips 2 tsp. vegetable oil 3 cups broccoli florets 3/4 cup red bell pepper cut in chunks 1 sm. carrot, thinly sliced diagonally 1 tsp. minced fresh ginger
Prepare rice according to package directions. Drain pineapple, reserve 1/4 cup juice. Stir together in a small bowl reserved juice, water , soy sauce, 1 T. corn starch & garlic powder. Set aside. Combine chicken with remaining with remaining corn starch & soy sauce in medium bowl . Heat oil in wok or lge non stick skillet over med-high heat. Add chicken & stir fry 4-5 minutes or until lightly browned. Add broccoli, pepper, carrot & ginger & stir fry 2-3 minutes. Add reserved soy sauce mixture cooking 2-3 minutes or until sauce thickens. Stir in pineapple chunks & heat through. Serve over rice.