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