1 lb. boneless chicken breasts, skinned and cut into 1 inch cubes
1 1/2 tbsp. low sodium soy sauce
1 tbsp. grated fresh ginger or 1 tsp. ground ginger
2 tbsp. vegetable oil
2 med. green, red or yellow peppers, cut into 1 inch strips
4 oz. fresh mushrooms, thinly sliced
3/4 c. pineapple chunks, fresh or canned in juice
1 1/2 tbsp. corn starch
1 chicken bouillon
1/4 c. pineapple juice or reserved juice from canned pineapple
Garnish (optional) : 1 tbsp. sesame seeds, toasted

Marinate chicken in soy sauce and ginger 30 to 45 minutes, stirring occasionally. In a wok or non - stick skillet, heat oil over high heat. Add marinated chicken and stir fry for 2 minutes (all chicken pieces should be white) using a slotted spoon, remove chicken, leaving the oil in pan. Add peppers, mushrooms and onions and stir fry for 1 minute. Add pineapple and chicken and stir fry for another 3 minutes. Vegetables should be tender crisp.

Blend cornstarch with chicken bouillon and pineapple juice. Stir into the chicken mixture and cook about 1 minute or until thickened. Remove from heat and garnish with sesame seeds.