First you should prep your ingredients. Mix together in a small bowl 1/4 cup soy sauce, 2 tablespoons cornstarch and 1/2 teaspoon ginger. Set that aside for the end.
Cut up your chicken. I used 4 chicken thighes that were boneless skinless, but you can use whatever you have. Cut up one clove of garlic or use pre-minced. Preheat your pan and add 1 tablespoon of oil to it. When oil is hot add your chicken and garlic. Cook until chicken is no longer pink in the center. Stir continuously until that happens.
Add one can of pineapple undrained. Do Not drain your pineapple! You can use whatever kind of pineapple you have. I only had crushed on hand so that is what I used. It would be really good with pineapple chunks, but I didn't have any. Also add about 1 pound of broccoli and one large carrot and one medium sliced onion. I sliced my onion and didn't have any fresh broccoli or carrots so I used a bad of frozen broccoli, cauliflower and carrots. I heated them up a bit in the microwave just to melt some of the ice in them and drain the water. This prevents too much extra water in my stir fry.
Stir until the vegetables are cooked. Now you add your soy sauce mixture that you made in the beginning. Its better to make it before hand so that you have it when you need it since you should be stirring quite often. Stir in the mixture and the sauce should thicken pretty fast. Cook for a minute or two so the sauce can cook into the vegetables.
Serve over hot rice. I made my rice in the beginning and put a lid on it and set it aside. It was still hot by the time the stir fry was ready. This way I wasn't smelling the yummy stir fry while I was waiting on the rice to cook. Once the stir fry is ready, it smells so good you just want to dig right in!
Thanks for reading. I hope you enjoy!
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