1 lb. boneless chicken breasts, cubed
2 tbsp. oil
1/2 c. green pepper slices
1/2 c. red pepper slices
1 c. julienne carrots
1 garlic clove, minced
1 tbsp. cornstarch
1/2 c. soy sauce
1 (8 oz.) can chunk pineapple in juice
3 tbsp. vinegar
3 tbsp. brown sugar
1/2 tsp. ground ginger
1 1/2 c. rice

Brown chicken in hot oil in a large skillet or wok. Drain and remove, put aside. Add peppers and carrots and garlic, cook for several minutes. Mix cornstarch with soy sauce, add to pan or wok with pineapple and juice, vinegar, sugar and ginger. Bring to a boil, add chicken and toss to cover with sauce. Serve over rice. Serves about 4.