1 lb. boneless chicken (cut in cubes)
2 tbsp. oil
1 garlic clove (minced)
1 c. green pepper strips
1 c. carrot strips
1 1/4 c. chicken bouillon
1/2 c. soy sauce
2 tbsp. sherry (optional)
3 tbsp. vinegar
3 tbsp. brown sugar
1/2 tsp. ginger
1 can (8 oz.) chunk pineapple in juice
1 1/2 c. Minute Rice

Saute chicken in oil until lightly browned. Add garlic and vegetables and stir fry 2 to 3 minutes. Add bouillon, soy sauce, sherry, vinegar, sugar, ginger and pineapple with juice. Bring to a full boil. Stir in rice, cover, remove from heat and let stand 5 minutes.

Stir before serving. Makes 4 servings.