cooked regular long-grain white rice (1 c. uncooked)
How To Make chicken stir-fry so easy
Stir the cornstarch, 1 cup broth, soy sauce and ginger in a small bowl until the mixture is smooth.
Heat the vegetables and remaining 3/4 cup broth in a 10-inch nonstick skillet over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp.
Add in pineapple and juice.
Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Stir in the chicken and cook until the mixture is hot and bubbling. Serve over hot rice.
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