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Submitted by: Vickie from Gooseberry Patch
Originally shared on the web 04/03/2013

1/4 c. soy sauce
2 T. sugar
1 T. cider vinegar
1 T. catsup
1 T. garlic, minced
1 t. cornstarch
1/2 t. ground ginger
8 oz. can pineapple chunks, drained and 1/4 c. juice reserved
2T. oil
1 lb. boneless, skinless chicken breasts, sliced into strips
16 oz. pkg. frozen stir-fry vegetables, thawed
cooked rice
sliced almonds, toasted

In a bowl, mix first 7 ingredients and reserved pineapple juice, set aside. Heat oil in a skillet over medium-high heat. Add chicken cook and stir for 5 minutes, until nearly done. Add vegetables, cook and stir for 4 minutes. Stir in pineapple and soy sauce mixture heat through. Serve over cooked rice, sprinkle with almonds. Serves 6.