1 1/2 lb. boneless, skinless chicken breast, cut into strips
1 med. can pineapple chunks (reserve liquid)
1 lg. green pepper, cut into strips
1 lg. onion, sliced
1 lg. carrot, thinly sliced
4 c. chicken broth (dissolve 4 chicken bouillon cubes in 4 c. boiling water)
1/4 c. soy sauce
1/2 c. pineapple juice
3 tbsp. cornstarch
1/2 lb. snow peas

Lightly brown chicken strips in 1 tablespoon of oil and set aside. Stir fry all vegetables until bright in color and crisp. Add chicken broth to browned chicken and simmer slowly until chicken is done. Combine pineapple juice and cornstarch and thicken broth then add chicken, vegetable and pineapple chunks and heat through. Serve over rice. (1 small can sliced water chestnuts are optional and should be added last.)