4 tomatoes, quartered
Chicken cutlets, cut into chunks
2 sweet red peppers, cut into thin slices
2 green peppers, cut into thin slices
1 (20 oz.) can pineapple chunks, drained, syrup reserved
Ginger (to taste)
1 sliced onion
2 tbsp. soy sauce
3 tbsp. safflower oil

Heat oil in pan. Add onion slices and ginger. Stir-fry. Add chicken, peppers, and soy sauce. Stir-fry.

Prepare the sauce in a bowl, mixing until well blended: 3 tbsp. white vinegar 2 tbsp. soy sauce 2 tbsp. cornstarch 2 tbsp. tomato juice 4 tbsp. orange juice 2/3 c. pineapple syrup 2/3 c. water

Add tomatoes and pineapple to pan. Pour the sauce over the mixture. Stir until sauce thickens and becomes light. Serve over rice.