Looking Forward wanted my recipe for this so here it is. I find stir-fries to be relatively frugal, especially since you can always add more veggies to stretch it if you need to.

Tropical Chicken Stir-Fry

Ingredients:
1/2 cup soy sauce
1/4 cup pineapple juice
1/3 cup canola oil
1/4 cup water
4 tablespoons minced onion (I use the white parts from green onions, but any onion is fine)
2 tablespoons sesame seeds
2 tablespoons packed brown sugar
4 large, fresh garlic cloves, minced (don’t cheat and use the jarred stuff, it’s worth using fresh)
1 inch fresh grated ginger (or 1 tsp ground)
1/16 teaspoon cayenne pepper
1 pound boneless skinless chicken (I use thighs) cut into strips

1 pound (or more) of stir-fry veggies of your choice. I usually use snow peas, carrots, celery, bok choi, broccoli and cauliflower.

Oil for cooking. I use peanut oil if I have it, but canola oil works, too. Olive oil changes the taste so I would not recommend it.

Directions:
To make marinade, mix the first 10 ingredients. Set aside 1/3 cup marinade. Place chicken strips in ziptop plastic bag or marinating dish and pour in marinade.

Cover chicken (if using dish) and refrigerate for most of the day or overnight, turning once or twice if you can to thoroughly coat chicken.

Discard used marinade. Heat oil in the bottom of a wok or large sauté pan. Stir-fry chicken on medium high until cooked through, 3 to 5 minutes. Remove chicken from pan and add vegetables. Cook until vegetables are tender crisp. I usually cook the broccoli and cauliflower for about 2 minutes and then add the other veggies and cook another 3 minutes. Add the chicken back in and the reserved marinade. Cook until chicken is warmed through and marinade is hot.

Note: I usually use the juice from canned pineapple for the marinade. If you don't have canned pineapple or pineapple juice, but can get a hold of fresh, just add a half cup of small pineapple chunks in when you put the chicken and reserved marinade back in the pan for the same flavor.