1 lb. skinless boneless breasts
1/2 med. green pepper, cut in chunks
1/2 med. red bell pepper, cut in chunks
1/2 c. diagonally cut celery
1 med. onion, cut into eighths
1 c. snow pea pods
1 (12 oz.) jar Hunt homestyle mushroom gravy
3 tbsp. soy sauce
1/8 tsp. ginger
1 (8 oz.) can pineapple chunks, drained
Hot cooked rice

Cut chicken into strips 1/2 inch wide. Place chicken in a 2 quart casserole. Cover dish with lid or vented plastic wrap. Microwave at high for 4-5 minutes or until chicken is no longer pink, stirring twice. Remove chicken from casserole and set aside, discard juices. In same casserole, combine green pepper and next 4 ingredients. Cover dish and microwave at high for 4 to 5 minutes or until vegetables are tender crisp, stirring once. Drain, if desired. Combine gravy, soy sauce and ginger; stir into vegetables. Return chicken to casserole, add pineapple. Cover dish and microwave at high 5 to 6 minutes until thoroughly heated; stirring twice. Serve chicken over cooked rice. Makes 4 servings.