Chicken Stir Fry

Combine the Hoisin sauce, 1/2 cup of the pineapple juice, 2 Tablespoons of soy sauce, and 1 Tablespoon of cornstarch. Set aside.

Heat the oil in a large skillet or wok over medium heat. Add the chicken. Season with the salt and pepper. Cook chicken until lightly browned. Remove it from the pan and set aside.

Add the bean sprouts, mushrooms, carrots, snow peas, red pepper, ginger, garlic, and scallions into the pan. Let cook for about one minute.

Cook pasta noodles according to package directions in another pot.

After about one minute in the skillet, stir vegetables and add the water. Cover and cook for about 3-4 minutes. Uncover and stir the vegetables. Add 1 cup of pineapple to the vegetables. Add the chicken back to the skillet and stir. Add the hoisin sauce mixture to the skillet and coat vegetables. Stir in the almonds. Cook for about four more minutes until vegetables are cooked to desired tenderness. Mix the remaining soy sauce into the vegetables.

Add the pasta to a serving bowl and top with the vegetables. Toss well. Top with the fried Chow Mein Noodles if desired. Serve with the remaining pineapple as a side dish.