1/2 lb. boned chicken breast, sliced into very thin 1-inch pieces against grain
1/4 c. sliced green pepper
1/2 c. pineapple chunks, drained
Chicken broth or stock
2 tbsp. cornstarch mixed with water sufficient to make a thick paste
1/8 tsp. sesame oil (optional)
1 tsp. brandy
1 tsp. soy sauce
1 tsp. sugar
4 tbsp. oil
Dash of salt

Heat oil in pan and stir fry green pepper and pineapple until pepper is crisp-tender. Add enough chicken broth to cover, and a dash of salt, cook for 1 minute. Add chicken, and cornstarch and water mixture, sesame oil brandy, soy sauce and sugar. Cook for 2 to 3 minutes, stirring constantly. Serve immediately with steamed rice. Serves 4.