Sun burst Stir-Fry

1 can (20 oz) pineapple chunks, reserve juice
1/3 c plus 1 T soy sauce, divided
2 T cornstarch, divided
3/4 t crushed red pepper
3/4 t garlic powder
1 lb chicken, cut into strips
2 T vegetable oil
1 pkg (16 oz) frozen oriental vegetable medley

Blend 1/4 c pineapple juice, 1/3 c soy sauce, 1 T cornstarch, pepper, garlic powder, and 1/2 c. water; set aside. Combine chicken with remaining 1 T cornstarch and soy sauce. Heat oil in hot wok or large skillet over high heat. Add chicken; cook 2 minutes. Add frozen veggies, cook 4 minutes. Pour in soy sauce mixture; cook, stirring 1 minute or until sauce boils and thinkens. Stir in pineapple. Serve over rice.