Chicken Stir-Fry Recipe

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Quick to throw together for a hectic weeknight. I used frozen broccoli and peas. My 9-year old helped make it and thought it was delicious.
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Ingredients
  • 1 pound chicken breasts, boneless, skinless, cut into 1 inch pieces
  • 1 tablespoon oil
  • 4 ounces spaghetti
  • 1 cup broccoli
  • 1/2 cup carrots
  • 1/2 cup summer squash
  • 1/4 cup peas
  • 3 ounces pineapple tidbits in juice
  • 2 tablespoons honey
  • 2 tablespoons vinegar
  • 2 tablespoons orange juice
  • 1 tablespoon soy sauce
  • 1 1/2 teaspoons cornstarch
Directions
PREP
5 mins
COOK
15 mins
READY IN
20 mins
Cook spaghetti according to package. Drain. Heat oil in large skillet over medium high heat. Add chicken and stir-fry for 6-7 minutes, until chicken is no longer pink. Stir in vegetables, cover, and cook for 5 minutes until vegetables are crisp tender. Meanwhile, add honey, vinegar, orange juice, soy sauce and cornstarch into a small bowl. Stir until combined. Add pineapple, sauce mixture and pasta to vegetables and chicken. Serve immediately.
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