2 lb. chicken breast, boned and skinned and cut into 1 inch cubes
2 tbsp. soy sauce
2 onions, wedged and separated
2 green peppers, cut into 1 inch squares
1 clove garlic
2 tomatoes cut into wedges
1 pkg. pea pods fresh
1 can pineapple chunks

Combine pineapple juice from can with enough water to make 1 1/2 cups of liquid, 2 tablespoons EACH cornstarch, ketchup and soy sauce. Add 1/2 cup EACH sugar and wine vinegar. Few drops liquid hot pepper seasoning.

Stir fry chicken with soy sauce until cooked through. Remove meat and set aside. Discard drippings. Increase heat to high add 2 tablespoons oil when hot add onion, pea pods, green pepper and garlic and stir fry.

Add water to pan if appears dry (few drops). Stir sauce previously combined and add to pan. Cook until sauce boils and thickens. Stir in tomatoes, pineapple and meat. Cook until heated through (about 1 minute). Serve over rice.