1 package vegan chik'in strips
4 carrots
1 onion
1 large can pineapple chunks in juice
dark brown sugar
soy sauce or liquid aminos
corn starch
cooked rice
Slice carrots and onions. Stir fry strips for 5 to 7 minutes. Add carrots and onions. Drain pineapple, reserve juice for sauce. Mix 2 to 3 tablespoons of sugar into juice. Add soy sauce to taste, til tangy. Mix in 2 to 3 tablespoons cornstarch into sauce mixture, then pour over chik'in, onions and carrots. Right before serving add pineapple and stir quickly to heat. Serve over cooked rice. Serves 3 to 4.
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