Sweet & Sour Chicken Stir-Fry

• 1 can Campbell's chicken broth
• 2 Tbsp cornstarch
• 1 lb boneless chicken breast strips
• 1 Tbsp oil
• 3 cups frozen Asian vegetable mix
• 1 can (8oz) pineapple pieces, drained
• 1/4 vinegar
• 1/4 cup brown sugar
• 2 Tbsp soy sauce
• 1/2 tsp garlic powder

Mix broth with cornstarch, set aside. Saute chicken in hot oil in skillet until browned, then add vegetables and saute for 3 minutes. Add broth mixture and flavor accents. Cook until mixture boils and thickens. Serves 4