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

Brown chicken in oil. Add garlic, green peppers and carrots; sauté lightly. Add bouillon, soy sauce, sherry, vinegar, sugar, pineapple with juice and ginger. Bring to full boil. Stir in rice. Cover; remove from heat and let stand 5 minutes. Stir before serving.