2  tablespoons olive oil-divided
1  small onion sliced
2  large mushrooms, and any other fresh veggies (cabbage, carrots,etc.)
1  pound boneless chicken, sliced 2 x 1/2 inch slices
1  can bean sprouts drained
1  small can pineapple chunks
1/2  jar (10 ounces) sweet/sour sauce
1  teaspoon soy sauce
1  tablespoon corn starch
1/4  cup water

1.  Heat 1 tablespoon oil in large skillet over high heat.  Cook and stir onions and other fresh veggies(not bean sprouts) about 2 minutes, until crisp tender.  Remove from heat and set aside.
2.  Put remaining oil into skillet.  Cook and stir chicken until no longer pink.  Add veggies back to skillet, stir in bean sprouts, and pineapple chunks.
3.  Combine sweet/sour sauce and soy sauce in small bowl, add to skillet.  Stir together corn starch and water until smooth, add to skillet.  Cook until heated through and sauce thickens.  Serve over rice, noodles, or chow mein noodles.