3/4 boneless cubed chicken

1 tbsp oil

1 cup green and red pepper strips

1 tbsp cornstarch

1/4 cup lite soy sauce

1 (8oz) can pineapple chunks

3 tbsp vinegar

3 tbsp brown sugar

1/2 tsp ground ginger

1/2 tsp garlic powder

1 & 1/2 cup minute instant brown rice

Cook and stir chicken in hot oil in large skillet until well browned. Add peppers; cook and stir 1 to 2 minutes.

Mix cornstarch and soy sauce. Add to pan with pineapple and juice, vinegar, sugar, ginger and garlic powder. Bring to a full boil.

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

Recipe by E. Jean Sharpe

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