2-3 lb. chicken pieces, skin removed
Cornstarch
1/4 c. peanut oil
1 slice fresh ginger, minced (or 1 tsp. powdered ginger)
1 clove garlic, minced
1/3 c. brown sugar
1/3 c. lo-salt soy sauce
1 lg. sweet (Vidalia or Walla Walla) onion, sliced & quartered
1 lg. green pepper, cut in 1"-2" chunks
2 lg. carrots, sliced at an angle
1 can pineapple chunks

Coat chicken pieces with cornstarch (shake in a bag). Heat oil in a large skillet or Dutch oven. Brown chicken in the oil. Remove chicken and keep warm. Saute ginger and garlic in oil. Add brown sugar and soy sauce. Mix until it bubbles. Add onions, green pepper and carrots and stir well. Place chicken pieces on top of vegetables. Cover and simmer over low heat for 20 to 30 minutes or until chicken is cooked through. Add pineapple chunks (a little juice if sauce seems too thick) and simmer 5 to 10 minutes more. Serve vegetables and sauce over white rice. Serves 6.