1 1/2 c. minute instant brown rice
3 boneless, skinless chicken breast, halves, cubed
1 tbsp. oil
1 c. green and red pepper strips
1 tbsp. cornstarch
1/4 c. reduced sodium soy sauce
1 (8 oz.) can pineapple chunks in juice
3 tbsp. brown sugar
3 tbsp. vinegar
1/2 tsp. ground ginger
1/2 tsp. garlic powder

Prepare rice as directed omitting butter and salt. Cook and stir chicken in hot oil in large skillet until browned. Add peppers; cook and stir 1-2 minutes. Stir cornstarch and soy sauce in small bowl. Add soy sauce mixture, pineapple in juice, vinegar, sugar, ginger, and garlic powder to skillet; bring to boil. Serve chicken mixture over rice. 4 servings.