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

Brown chicken in hot oil in large skillet. Add peppers, carrot and garlic; cook and stir 1 to 2 minutes. Mix cornstarch with soy sauce; add to pan with pineapple and juice, vinegar, sugar and ginger. Bring to full boil.

Meanwhile, prepare rice as directed on package. Serve chicken over the rice. Makes 4 servings.