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

Brown chicken in hot oil in large skillet. Add peppers, carrot, and garlic and cook and stir 3 to 4 minutes. Mix cornstarch with soy sauce, add to pan with pineapple and juice, vinegar, sugar and ginger. Bring to a full boil. Serve over rice. Serves 4.