1 lb. boneless, skinless cubed chicken
1 tbsp. 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 1/2 c. brown sugar
1/2 tsp. ground ginger
1/2 tsp. garlic powder

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 juice, vinegar, sugar, ginger and garlic powder. Bring to a full boil. Serve chicken over prepared rice. 4 servings.