3/4 lb. boneless cubed Chicken
1 tbsp. Oil
1 c. Green & Red Pepper strips
1 tbsp. Cornstarch
1/4 c. Lite Soy Sauce
1 can (8 oz.) Chunk Pineapple in juice
3 tbsp. Vinegar
3 tbsp. Brown Sugar
1/2 tsp. ground Ginger
1/2 tsp. Garlic Powder
1-1/2 c. Minute Instant Brown Rice

Cook and stir Chicken in hot Oil in large skillet until well browned. Add Peppers; cook and stir 1 - 2 minutes. Mix Cornstarch and Soy Sauce. Add to pan with Pineapple and juice, Vinegar, Sugar, Ginger and Garlic Powder. Bring to a full boil. Meanwhile, prepare Rice as directed on package. Serve Chicken over Rice.

Makes 4 servings.