Chicken Zucchini Stir Fry

This recipe appeared in the Incredibly Easy Minute Rice Recipes cookbook in 2009.

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Ingredients

1	cup	Minute^® White Rice, uncooked
2	Tbsps	cornstarch, divided
5	Tbsps	reduced sodium soy sauce, divided
1/2	tsp	sugar
1	each	minced garlic
2		boneless skinless chicken breast, cut into thin strips
1	can	(8 oz.) pineapple chunks in juice, undrained
2	Tbsps	vegetable oil, divided
1/2	tsp	curry powder
2	each	celery, diagonally cut into 3/4-inch slices
1		zucchini, sliced
1		onion, cut into 1-inch pieces

PREPARE rice according to package directions.
COMBINE 1 tablespoon cornstarch and 1 tablespoon soy sauce with sugar and garlic in medium bowl. Add chicken; toss gently to coat. Let stand 15 minutes.
DRAIN pineapple, reserving juice. If necessary, add enough water to juice to measure 1 cup. Combine juice with remaining 1 tablespoon cornstarch and 4 tablespoons soy sauce in separate small bowl; set aside.
HEAT 1 tablespoon oil in large skillet or wok over medium-high heat. Add chicken and curry powder; stir fry 2 to 3 minutes or until chicken is no longer pink in center. Remove from skillet.
HEAT remaining 1 tablespoon oil in same skillet. Add celery, zucchini and onions; stir fry until crisp tender.
STIR pineapple juice mixture. Add to skillet with chicken mixture and pineapple; cook and stir until mixture boils and thickens. Serve over hot rice.