Chicken Lo Mein with Pineapple

Cook pasta according to package directions. Meanwhile, in a small bowl, combine the cornstarch, soy sauce, vinegar, hoisin sauce, ginger and garlic; set aside.

In a large skillet or wok over medium-high heat, stir-fry chicken in 1 tablespoon oil for 5-8 minutes or until no longer pink. Remove chicken from the wok with a slotted spoon and set aside on a plate. Drain pasta and set aside.

Put the broccoli, carrots, onion and bell pepper as well as remaining oil into the wok and saute for 5-6 minutes or until crisp-tender. Add pineapple. Stir cornstarch mixture and add it to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chicken and pasta; heat through.