1 lb. boneless chicken
2 tbsp. oil
1/2 c. green pepper strips
1/2 c. red pepper strips
1 c. carrot strips
1 garlic clove, minced
1 tbsp. cornstarch
1/4 c. soy sauce
1 (15-20 oz. can chunk pineapple in juice
3 tbsp. vinegar
3 tbsp. brown sugar, packed
1/2 tsp. ground ginger

Brown chicken in hot oil in large skillet or wok. Add peppers, carrot, and garlic; cook and stir 1-2 minutes. Mix cornstarch with soy sauce; add to pan with pineapple and juice, vinegar, sugar and ginger. Bring to full boil. Serve over rice.