Hawaiian Stir Fry

•  ⅔ cup pineapple juice
• 1½ tablespoons soy sauce
• ½ tsp. ground ginger
• ½ tsp. garlic powder
• 1 tablespoon cornstarch
• 1 tsp. sugar
• 2 tsp. peanut oil
• 1½ lb. boneless, skinless chicken breasts cut into bite-size pieces
• 1 cup onions, sliced ¼-inch thick, or chopped
• 1 cup carrots, sliced on the diagonal and ¼-inch thick
• 1 cup broccoli, cut into small flowerets
• ½ cup sliced water chestnuts

1. On separate cutting boards, cut up vegetables and chicken; set aside. 
2. In a small bowl combine: pineapple juice, soy sauce, ginger, garlic powder, cornstarch and sugar
3. Mix until cornstarch is dissolved; set aside. 
4. Heat peanut oil in large non-stick skillet or wok over medium-high heat. 
5. Add chicken; cook for about 6 minutes, or until no longer pink. 
6. Push chicken to the sides of wok. 
7. Add onions and carrots. 
8. Cook 3-4 minutes, stirring constantly with a tossing motion. 
9. Add broccoli and water chestnuts; cook, stirring 2-3 minutes, until broccoli is bright green. Stir sauce and add to wok. 
10. Cook, stirring for about 1 minute, until sauce is thickened and food is glazed.
11. This serves 4-6 people at 1 cup per serving.

This serves 4-6 people depending, I would serve it with rice or over noodles.