 | | Directions | | 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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Prep Time: 5 minutes
Cook Time: 15 minutes
|  | | Ingredients | | - | | 4 ounces spaghetti |
| - | | 1 tablespoon oil |
| - | | 1 pound chicken breasts, boneless, skinless, cut into 1-inch pieces |
| - | | 1 cup broccoli florets |
| - | | 1/2 cup carrots, sliced |
| - | | 1/2 cup summer squash, diced (optional) |
| - | | 1/4 cup peas |
| - | | 3 ounces pineapple tidbits, with juice (optional) |
| - | | 2 tablespoons honey |
| - | | 2 tablespoons vinegar |
| - | | 2 tablespoons orange juice |
| - | | 1 tablespoon soy sauce |
| - | | 1 1/2 teaspoons cornstarch |
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