1 lb. boneless cubed chicken breast
1 tbsp. oil
1 c. green and red pepper strips
1 tbsp. cornstarch
1/4 c. lite soy sauce
1 can (8 oz.) chunk pineapple in juice
1 can water chestnuts
3 tbsp. vinegar
3 tbsp. brown sugar
1/2 tsp. ground ginger
1/2 tsp. garlic powder
1 1/2 c. instant brown rice

Cook and stir chicken in hot oil in large skillet until browned. Add pepper, cook and stir 1 to 2 minutes.

Mix cornstarch and lite soy sauce. Add to pan with pineapple and juice, vinegar, sugar, ginger, and garlic powder. Bring to a full boil. Prepare rice as directed on package. Add drained water chestnuts to chicken. Pour sauce mixture over chicken-nut. Heat thoroughly. Serve chicken over rice. Makes 4 servings.