Light Chicken Stir Fry

With much of my hungry horde at a friend's lake cottage for part of the holiday week, I decided last night that a light dinner which wouldn't heat up the kitchen was in order. This really didn't take much time, and while not as easy a cleanup as the packets, it didn't generate much heat - a bonus during this nasty heat wave.

LIGHT CHICKEN STIR FRY

3 pounds boneless chicken, cut into small pieces
1 onion, minced
small amount of salt (about 1/2 tsp)
2 cups broccoli florets, cut small
2 cups tomatoes, cut in 1/2" pieces
2 cups fresh or canned pineapple, cut in 1" chunks
1/2 cup cold water whisked with 1 tbsp cornstarch
1 cup chicken broth
Brush your pan with a small amount of oil, if desired. Over medium-high heat, cook the chicken with the onion and salt, stirring occasionally, about 10 minutes. (Start your rice while the chicken is cooking) Add the broccoli, and cook another 4 to 5 minutes. Stir in the chicken broth and cornstarch, and cook 1 minute. Lower the heat, add the tomatoes, pineapple and chives, and cook about 2 minutes, until the pineapple is heated through, and the sauce thickens slightly. Serve with white rice. Serves 6 or so (hey, my guys are always hungry).
Happy weekend, everyone!