3/4 lb. chicken, boned & cubed
1 tbsp. vegetable oil
1 c. green & red pepper strips
1 tbsp. cornstarch
1/4 c. lite soy sauce
1 (8 oz.) can chunk pineapple in juice
3 tbsp. vinegar
3 tbsp. brown sugar
1/2 tsp. ground ginger
1/2 tsp. garlic powder
1 1/2 c. cooked rice (brown or white)

Cook and stir chicken in hot oil in large skillet until well browned. Add peppers; cook and stir 1 to 2 minutes. Mix cornstarch and soy sauce. Add to pan with pineapple and juice, vinegar, sugar, ginger and garlic powder. Bring to a fill boil. Meanwhile prepare rice as directed on package. Serve chicken over rice. Makes 4 servings. 360 calories, 24 grams protein, 52 grams carbohydrate, 7 grams fat, 60 milligrams cholesterol, 680 milligrams sodium.