In wok or deep-sided 12 inch skillet, heat oil over medium high heat. Add chicken; stir-fry 2 minutes or until no longer pink in the middle. Add frozen veggies. Cover; cook 4 minutes, stirring occasionally. In small bowl, combine soy sauce, pineapple juice and cornstarch. Pour over chicken and veggies; cook 2 minutes or until thickened. serve immediately over rice.
By Robin from Washington, IA
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