Polynesian Chicken

2 teaspoons vegetable oil
1 garlic clove minced
1/2 cup thinly sliced carrots
1/2 cup thinly sliced green bell pepper
1/2 cup thinly sliced mushrooms
1/2 cup Chinese pea pods(stem ends and strings removed)
1/2 cup chopped scallions
8 ounces skinned and boned cooked chicken sliced
1 teaspoon teriyaki sauce
1 teaspoon soy sauce
3/4 cup chicken broth
1 cup canned pineapple chunks, no sugar added, drain and reserve juice
2 teaspoons cornstarch
Dash each salt and pepper

Heat oil in skillet; add garlic and saute. Add carrot, green pepper, mushrooms and pea pods; stir-fry 3-5 minutes. Add chicken, scallions, teriyaki and soy sauces; cook just until heated through. Add broth and bring to a boil; stir in pineapple. Dissolve cornstarch in reserved pineapple juice; add to skillet and cook, stirring consistently until mixture thickened. Season with salt and pepper. Serve over rice.

*This recipe is from Weight Watchers 365-Day Menu Cookbook