1 lb. boneless chicken breasts, cubed
1/2 green pepper, cut into strips
1/2 red pepper, cut into strips
1 c. carrot strips, cut on diagonal
1 clove garlic, minced
1/4 c. chicken broth
1 tbsp. cornstarch
1 (8 oz.) can pineapple chunks (in juice)
3 tbsp. vinegar
3 tbsp. brown sugar
1/2 tsp. ground ginger
1 1/2 c. prepared Minute rice (white or brown)

Brown chicken cubes in wok skillet sprayed with nonstick cooking spray. Add peppers, carrots and garlic; stir 1 to 2 minutes. Mix cornstarch with broth until smooth and add to wok skillet along with the pineapple and its juice, the vinegar, sugar and ginger. Bring to a quick full boil, then lower heat. Cook only until sauce has thickened slightly, then serve chicken/vegetable mixture over rice.

Note: Rice should be prepared while chicken mixture is being prepared so as to be cooked and hot at the moment the chicken/vegetable mixture is ready.