Chicken, Zucchini and Pineapple Stir Fry

Ingredients

2 tbsp.s plus 2 tsp. pineapple juice (no sugar added)

1/2 c. canned ready-to-serve chicken broth

1 tbsp. reduced-sodium soy sauce

1/8 tsp. garlic powder, or to taste

5 oz.s skinned

boned chicken breast, cut into 3 x ½ inch strips

1 tsp. vegetable oil

2 med. celery ribs (each about 6 inches long), sliced diago

1/2 c. each diced zucchini, drained canned pineapple chunk

sliced fresh or drained canned mushrooms

1/4 c. diagonally sliced scallions (green onions)

1 tsp. cornstarch

Preparation

In small glass or stainless-steel bowl (not aluminum) combine first 4 ingredients; add chicken, stirring to coat thoroughly. Cover with plastic wrap and refrigerate for at least 30 minutes.

Using slotted spoon, remove chicken from marinade, reserving marinade; using paper towels, pat chicken dry. In wok or 10-inch skillet heat oil over high heat; add chicken and cook, stirring quickly and frequently until lightly browned, 2 to 3 minutes. Transfer chicken to plate and keep warm. To same pan add celery and zucchini and stir-fry for 1 to 2 minutes; add pineapple, mushrooms and scallions and stir-fry for 1 minute longer. Dissolve cornstarch in reserved marinade and add to pan along with chicken; co