1 lb. boneless chicken, cubed
2 tbsp. oil
1 c. green pepper strips
1 c. carrot strips
1 1/4 c. chicken broth
1/2 c. soy sauce or teriyaki sauce
2 tbsp. sherry
3 tbsp. vinegar
3 tbsp. brown sugar
1/2 tsp. ginger
1 (8 oz.) can chunk pineapple in juice

Saute chicken in oil until lightly browned. Add vegetables and stir fry for 2 to 3 minutes. Add broth, soy sauce, sherry, vinegar, sugar, ginger, and pineapple with juice. Bring to a full boil. May stir in 2 tablespoons cornstarch to thicken if desired. Serve over rice. Makes 4 servings.