1 lb. boneless chicken breasts, cut into cubes
2 tbsp. oil
1/2 c. green pepper strips
1/2 c. red pepper strips
1 clove minced garlic
1 tbsp. cornstarch
1/4 c. soy sauce
1 (8 oz.) can chunk pineapple in juice
3 tbsp. vinegar
3 tbsp. brown sugar
1/2 tsp. ground ginger
1 1/2 c. minute rice

(Carrot strips or any of your favorite vegetables may be added at this time).

(May substitute small can pineapple juice).

Brown chicken in hot oil in large skillet. Add peppers and garlic; cook and stir 1 to 2 minutes. Mix cornstarch with soy sauce; add to pan with pineapple and juice, vinegar and ginger and sugar. Bring to a full boil, then simmer for 10 minutes.

Meanwhile, prepare rice as directed on package. Serve chicken over rice. Makes 4 servings.