Chicken Stir Fry

*I have some catching up to do here...
**I will have to remember to take a better photo next time.  I was too excited to eat, and I'm lucky I had this much left.  Last time, by the time I remembered, there was nothing left to photograph.

So the base for this one comes from this recipe, and I just altered it slightly.  My changes are reflected below though.   We really loved this one and it is a super quick meal to put together.  Plus, it's just a great base with things you normally have on hand and you can use whatever vegetables you have.  Enjoy!

Ingredients:

3 tablespoons cup soy sauce 2 tablespoons worchestire sauce 1/4 cup brown sugar 1 tablespoon cornstarch 1 tablespoon minced fresh ginger 1 tablespoon minced garlic 1/4 teaspoon red pepper flakes 3 skinless, boneless chicken breast

halves, thinly sliced 1 tablespoon sesame oil 1 head broccoli, broken into florets 1 cup sliced carrots 1/2-1c cut pineapple 1 onion, cut into large chunks 1 tablespoon sesame oil Other vegetable ideas: 1 green bell pepper, cut into matchsticks 1 (8 ounce) can sliced water chestnuts, drained

Directions:

1.	Combine soy sauce, worchestire sauce,  brown sugar, and corn starch in a small bowl; stir until smooth. Mix ginger, garlic, and red pepper into sauce; coat chicken with marinade and refrigerate for at least 15 minutes.
2.	Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Cook and stir broccoli, carrots, and onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.
3.	Remove chicken from marinade, reserving liquid. Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 2 minutes per side; return vegetables and reserved marinade to skillet and add pineapple. Bring to a boil; cook and stir until chicken is longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice.