4 med. carrots, thinly sliced
1/4 c. vegetable oil
2 lb. chicken, cut in 1/2 inch cubes
1 med. onion, sliced
2 green peppers, seeded and sliced
1 can (16 oz.) pineapple chunks
1/4 c. cornstarch
1/2 c. soy sauce
1/2 c. firmly packed light brown sugar
1/4 c. vinegar
1 tbsp. Worcestershire sauce
1/4 tsp. hot pepper sauce
1/2 tsp. pepper

Combine carrots and oil in 3 quart casserole. Cover and cook 6 minutes on high power. Add chicken, onion and green pepper. Cover and cook 5 minutes on high. Drain pineapple chunks reserving 1/2 cup syrup. Transfer syrup to bowl. Stir in cornstarch. Blend in remaining ingredients. Add to chicken with pineapple chunks, mixing thoroughly. Cover and cook 8 minutes on high. Stir and cook 10 to 15 minutes on high or until sauce is thickened and chicken is done. Serve over noodles or rice.