Ingredients

2/3 cup pineapple juice
1 ½ Tbsp soy sauce
½ tsp ground ginger
½ tsp garlic powder
1 Tbsp cornstarch
1 tsp sugar
2 tsp peanut oil (can substitute with olive, canola, or vegetable oil)
1 ½ lb boneless, skinless chicken breasts cut into small strips or cubes
I cup fresh or canned pineapple, drained
1 cup carrots, sliced or diced
1 cup broccoli, chopped
1 cup red peppers, sliced
2 eggs, cooked over hard, chopped

Directions

Cut up the thawed chicken on one cutting board and the vegetables/fruit on another. Set aside.
In a small bowl, combine the pineapple juice, soy sauce, ground ginger, garlic powder, cornstarch, and sugar and mix well. Set aside.
Heat oil in a large non-stick skillet over medium-high heat. Add chicken and cook for about 6 minutes or until the chicken is no longer pink. Add carrots and cook for 3-4 minutes stirring constantly. Add broccoli and pineapple and cook for another 2-3 minutes.
Stir in sauce. Once well mixed stir in cooked eggs until heated through; about 1 minute.
Serves 2-3