• 2 lbs. boneless, skinless chicken tenderloins
• 1/4 c. brown sugar
• 1/2 c. soy sauce
• 3 T. cider vinegar
• 1/2 t. ground ginger
• 1/2 t. minced garlic
• 1/8 t. pepper
• 2 t. cornstarch
• 2 t. water
• 2 c. broccoli flowerets
• 2 carrots, sliced
• 1 sweet onion, quartered and sliced into strips
• 1 green pepper, sliced into strips
• 1 c. sliced mushrooms
• 1 c. fresh pineapple chunks (may substitute canned)

Stir together brown sugar, soy sauce, cider vinegar, ground ginger, minced garlic, and pepper.  Pour over chicken to marinate.  Heat olive oil in a large skillet.  Stirfry chicken, reserving liquid in a small saucepan.  Remove chicken from the skillet.  Add more oil if needed and stirfry vegetables.  While vegetables are cooking, place saucepan with reserved marinade on medium heat and bring to a boil.  Stir cornstarch and water together.  Reduce heat and add cornstarch mixture to the sauce.  Once vegetables are tender, add chicken back to skillet with the vegetables and pour sauce over it.  Serve with brown or white rice and enjoy!