1 package vegan chikin strips (I use LightLife)
1 large can pineapple chunks in juice
dark brown sugar
soy sauce or liquid aminos
Slice carrots and onions. I don't really measure, its how ever much of these you want. Stir fry strips for 5-7 minutes. Add carrots and onions. Drain pineapple, reserve juice for sauce. Mix 2-3 tablespoons of vegan sugar into juice. Add soy sauce to taste- it should be tangy but we each have different tastes. Mix in 2-3 tablespoons cornstarch into sauce mixture, then pour over chikin, onions and carrots. Right before serving add pineapple and stir quickly to heat. Serve over cooked rice.