2 c. cooked chicken chunks
2 green peppers, cut in chunks
1 (4 oz.) can mushroom pieces, drain
1 (8 oz.) can pineapple chunks
1 tbsp. soy sauce
3 tbsp. cornstarch
2 pkts MBT chicken broth mix
1 1/2 c. water
1/2 tsp. ginger

Bring chicken broth made from MBT and water to a boil with chicken, peppers, soy sauce, ginger and mushrooms. Cook 5 to 18 minutes until peppers are tender but not overcooked. Dissolve cornstarch in the pineapple juice and thicken mixture with it. At the last minute, add pineapple chunks and make sure they heat through. Serve with long grained and wild rice.