1 c. packed brown sugar
3 tbsp. cornstarch
2/3 c. red wine vinegar
1/2 c. unsweetened pineapple juice
4 pineapple rings, finely chopped
1/2 c. green pepper, finely chopped
4 tbsp. chopped pimento
2 tbsp. soy sauce
1/2 tsp. garlic powder
1/2 tsp. ground ginger

In a medium saucepan, combine brown sugar and cornstarch. Stir in vinegar, pineapple juice, chopped pineapple, green pepper, pimento, soy sauce, garlic powder, and ginger. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more.

REMAINING INGREDIENTS:

8 boneless chicken breasts, cut into strips
4 c. cooked rice
4 lg. carrots, peeled and sliced
1 1/2 tbsp. butter
1/2 to 1 can water chestnuts
25 to 30 snow peas

Bake strips of chicken at 375 degrees for 20 minutes; remove and drain off excess grease. In a bowl, mix 1/2 of prepared sauce with 4 cups cooked rice; allow rice to absorb sauce. Pour 1/2 of remaining sauce over chicken strips; mix well and set aside. In microwave, cook sliced carrots, 1 1/2 tablespoons butter, and desired amount of water for 20 minutes, stirring at 5 minute intervals. In a 9 1/2 x 11 inch greased baking dish begin layering ingredients: cooked rice and sauce mixture, cooked carrots, water chestnuts, snow peas, and chicken and sauce mixture. Top layers with remaining sauce. Bake at 400 degrees for 20 minutes.