1 lb. boneless chicken breasts, cut into cubes
2 tbsp. oil
1/2 c. green pepper strips
1/2 c. red pepper strips
1 c. carrot strips
1 garlic clove, minced
1 tbsp. cornstarch
1/4 c. soy sauce
1 (8 oz.) can chunk pineapple in juice
3 tbsp. vinegar
3 tbsp. brown sugar
1/2 tsp. ground ginger
3 c. cooked rice, brown or white

Brown chicken in hot oil in large skillet. Add peppers, carrot and garlic. Cook and stir 1 to 2 minutes. Mix cornstarch and soy sauce; add to pan with pineapple and juice, vinegar, sugar and ginger. Stir frequently, bringing to a full boil. Serve chicken over rice. Makes 4 servings.