LIZ'S SIMPLE CHICKEN STIR FRY, can be vegetarian too

My husband loves Asian cooking. Especially sweet stuff with a Polynesian influence. This stir fry is very simple, and it cooks FAST! It can also be done with shrimp, beef, or pork -- or leave out the meat for a vegetarian meal! You can also add in other veggies like broccoli or the Asian blend frozen vegetables from your grocer's freezer (That makes it extra yummy!). Zucchini is always great too, just be sure to not add it too soon as it cooks quickly.

Ingredients Yield: 4-6 servings

2 Tbsp Sesame Oil (vegetable or canola is fine too)
4 Chicken Breasts cut diagnally in thin pieces
1 Cup Flour plus 1 Tbsp garlic
1/2 onion, diced
1 Bag Frozen Peas and Carrots
2 Tbsp Ginger (add more if you like)
1Tbsp Garlic
1 Can Pineapple Chunks, with juice
1/2 Cup Soy Sauce
1/2 Cup Chicken Broth (You can always make your own with chicken granules are bouillion.)

Dredge Chicken in the flour and garlic. Heat oil in pan or wok over medium-high heat. Sautée onion and add 1 Tbsp garlic when the onion is nearly clear. Cook until slightly browned. (If you use onion powder, skip this step, and add the garlic with the chicken.) Add Chicken and ginger, and cook until there is almost no pink. Add the Pineapple, Soy Sauce, and and Frozen Peas and Carrots. Turn heat to Medium Low and cover with lid until the vegetables are warmed. Serve over rice or noodles. If it begins to lose a lot of liquid, add more broth and/or soy sauce. If it is too saucy, remove the lid at the end of the cooking, and allow some of the moisture to reduce or boil away.