Sweet 'n' Sour Chicken Stir-Fry

WHAT YOU WILL NEED:

3 tablespoons ketchup
1 tablespoon vinegar
1 tablespoon soy sauce
2 boneless, skinless chicken breasts, cut into 1-inch cubes
1 tablespoon vegetable oil
1/2 package (16 oz.) frozen stir-fry vegetables or
other frozen vegetable combination (such as broccoli,
red pepper, mushrooms and onions)*
1 can (20 oz.) Pineapple Chunks, drained
Hot cooked rice

HERE'S HOW:

1. Combine ketchup, vinegar and soy sauce in small bowl; set aside.
2. Cook and stir chicken in large skillet or wok in hot oil over medium-high heat until chicken is browned.
3. Stir in vegetables; cover. Reduce heat to low; cook 2 to 3 minutes or until vegetables are tender-crisp, stirring occasionally. Stir in pineapple chunks and reserved sauce; cook and stir until pineapple is heated though. Serve over hot cooked rice.

*Tip: Fresh stir-fry vegetable combination can be used in place of frozen vegetables. When adding fresh vegetables, add 2 tablespoons of juice from canned pineapple and increase cooking time to 4 minutes or until vegetables are tender-crisp.

Nutrition Goal: Good source of Vitamin A and rich in Vitamin C.