1 can (12.5 oz.) Fri Chik
2 tbsp. oil
1 c. green & red pepper strips
1 c. carrot strips
1 garlic clove, minced
1 tbsp. cornstarch
1/4 c. lite soy sauce
1 can (8 oz.) chunk pineapple in juice
3 tbsp. lemon juice
3 tbsp. brown sugar
1/2 tsp. ground ginger

Cook and stir chicken in hot oil in large skillet until well browned. Add peppers, carrots and garlic; cook and stir 1-2 minutes. Mix cornstarch with soy sauce; add to pan with pineapple and juice, lemon juice, sugar and ginger. Bring to a full boil. Meanwhile, prepare rice as desired. Serve over rice.