1 lb. boneless chicken, cut in cubes
1 garlic clove, minced
1 c. carrot strips
1 1/4 c. chicken bouillon
2 tbsp. sherry (optional)
3 tbsp. brown sugar
1 can chunk pineapple in juice
2 tbsp. oil
1 c. green pepper strips
1/4 c. soy sauce
3 tbsp. vinegar
1/2 tsp. ginger
1 1/2 c. minute rice

Saute chicken in oil until lightly brown. Add garlic and vegetable and stir fry 2-3 minutes. Add bouillon, soy sauce, sherry, vinegar, sugar, ginger, and pineapple with juice. Bring to a full boil. Stir in rice. Cover; remove from heat and let stand for 5 minutes. Stir before serving. Yield: 4 servings.