1/2 c.flour
26 oz. can chunk pineapple
1 to 2 tsp. ginger
1/4 c. vinegar
1/2 c. Lite soy sauce
1 tbsp. Worcestershire sauce
2/3 c. sugar
1 to 2 tsp. salt
Dash pepper
4 chicken breasts, cut in chunks
2 c. blanched or frozen broccoli
1 c. blanched and slivered carrots
1 med. sliced green pepper
1 med. sliced red pepper
1/4 c. oil (or less)

Drain pineapple and add enough water to juice to make 2 cups. Gradually stir into flour. Add all other ingredients except chicken, vegetables and pineapple. Set aside.

Heat oil and cook peppers until soft. Add chicken and brown for 2 minutes. Remove.

Place peppers and sauce in pan and heat until thick, stirring constantly. Add chicken, carrots, broccoli and pineapple. Cover. Heat 10 minutes over medium heat. Add broccoli and heat through. (If you cook too long, broccoli becomes soft.) Serve immediately over rice.