Pineapple Dragon Stir-Fry

2 C. Minute Rice, uncooked
1 (20 oz) can Pineapple Chunks
1/2 C. water
1/3 C. + 1 Tbsp. low sodium soy sauce, divided
2 Tbsp. cornstarch, divided
3/4 to 1 tsp. crushed red pepper, optional
3/4 tsp. garlic powder
1 lb. boneless, skinless chicken breast halves, cut into strips
2 Tbsp. Vegetable oil
2  C. broccoli florets
3/4 C. red bell pepper chunks
1 small carrot, thinly sliced diagonally
1 tsp. minced fresh ginger

Prepare rice according to package directions. 
Drain pineapple; reserve 1/4 C. juice
Stir together in a small bowl, reserved juice, water, 1/3 C. soy sauce, 1 Tbsp. cornstarch, red pepper (if desired), and garlic powder; set aside.
Combine chicken with remaining 1 tablespoon each cornstarch and soy sauce, in medium bowl.  Heat oil in wok or non-stick large skillet over med-high heat.  Add chicken and stir-fry 4 to 5 minutes or until lightly browned.  Add broccoli, bell pepper, carrot and ginger; stir-fry 4 minutes or until just tender.  Add reserved soy sauce mixture; cook, stirring, 2-3 minutes or until sauce boils and thickens.  Stir in pineapple chunks and heat through.  Serve over rice.

Serves 4 to 6

*Compliments of Riviana Foods Inc.

Chicken Sukiyaki

2 c. chicken stock
3/4 c. white sugar
3/4 c. soy sauce
1 lb. chicken tenderloin (stir fry), cut into bite size pieces
8 lg. mushrooms, sliced
3 carrots, sliced diagonally
6 scallions, cut into 2" lengths
Minute Rice

Bring chicken stock to a boil. Stir in sugar and soy sauce. Add the rest of the ingredients, simmer about 12 minutes. Serve over rice. This makes 4 to 5 servings. If you save (freeze) the extra "juice" that is left over and using the same amounts of the other ingredients you can make a second meal.