1 lb. boneless chicken, cut into cubes
1 c. carrot strips
1 c. green pepper strips
1 clove minced garlic
1 1/2 c. chicken broth or bouillon
1/2 tsp. ginger
2 tbsp. oil
2 tbsp. cooking sherry
1/4 c. soy sauce
3 tbsp. vinegar
3 tbsp. brown sugar
1 (8 oz.) can pineapple chunks
Cornstarch to thicken
1 c. cook white rice

Brown chicken in oil. Add garlic, green peppers and carrots. Saute briefly (until tender). Add bouillon or broth, soy sauce, sherry, vinegar, brown sugar, ginger and pineapple with juice. Bring to boil. Reduce heat and simmer 15-20 minutes. Just before serving thicken broth with cornstarch. Serve over white rice.