1 lb. boneless chicken, cubed
2 tbsp. oil
1 c. green and red pepper strips
1 c. chicken broth
2 tbsp. cornstarch
1/2 c. soy sauce
3 tbsp. vinegar
3 tbsp. brown sugar
1/2 tsp. ground ginger
1/2 tsp. garlic powder
1 (8 oz.) can pineapple chunks in juice

Cook and stir chicken in hot oil in large skillet until well browned. Add pepper; cook and stir 1 to 2 minutes. Mix cornstarch and soy sauce. Add chicken broth to skillet. When hot, add cornstarch mixture, pineapple and juice, vinegar, sugar, ginger and garlic powder. Bring to a boil. Serve over hot rice.