Sweet and Sour Chicken Soup

Recently, I bought myself a meat thermometer. I've never been very good at knowing when meat is done, and this little tool has helped me a lot.
Sweet and Sour Chicken Soup
1 large frying pan with a lid
stirring spatula
cutting board and serrated knife
can opener
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2 chicken breasts (1 lb. of meat)
4 Tbsp. butter
thickener
1 pound frozen stir fry mix (or leftover noodles/rice and regular frozen veggies)
1 can pineapple chunks
1/4 cup lemon juice
2-4 Tbsp soy sauce
rosemary
pinch of garlic salt
***
1. Melt the butter in the frying pan on medium high heat. Add the chicken breasts and brown them on one side. Flip them over and add the pineapple juice from the can of pineapple and the rosemary and garlic salt. Turn down the heat to medium low and cook for 5-6 minutes. I used my new meat thermometer to see when they were done.
2. Remove the cooked chicken from the pan. Add 2 Tbsp. flour or a cornstarch slurry to thicken the pineapple juice to a sauce. Add the lemon juice and soy sauce. If you want a runny soup, add some water. If not, you'll have a very thick soup or a meal with a runny sauce.
3. When the sauce is made, add the frozen veggies and pineapple and mix to cover with the sauce. Cover and cook for 5 minutes or until the veggies are no longer covered in ice.
4. While the veggies cook, slice the chicken. Add it back into the pan with the noodles (if you used leftovers). Mix the sauce around all the chunks, and add water if it is too thick. Once the chicken is hot again, it's ready to serve.

It also tastes better the next day because the sweet and sour flavors have spread through the whole dish.