Sweet And Sour Stir-Fry Chicken

• 1 lb. boneless chicken breasts, cubed
• 1/2 green pepper, cut into strips
• 1/2 red pepper, cut into strips
• 1 c. carrot strips, cut on diagonal
• 1 clove garlic, minced
• 1/4 c. chicken broth
• 1 Tbsp. cornstarch
• 1 (8 oz.) can pineapple chunks (in juice)
• 3 Tbsp. vinegar
• 3 Tbsp. brown sugar
• 1/2 tsp. ground ginger
• 1 1/2 c. prepared Minute rice (white or brown)

1. Brown chicken cubes in wok skillet sprayed with nonstick cooking spray. Add peppers, carrots and garlic; stir 1 to 2 minutes. Mix cornstarch with broth until smooth and add to wok skillet along with the pineapple and its juice, the vinegar, sugar and ginger. Bring to a quick full boil, then lower heat. Cook only until sauce has thickened slightly, then serve chicken/vegetable mixture over rice.

chicken breasts, green pepper, red pepper, carrot strips, clove garlic, chicken broth, cornstarch, pineapple, vinegar, brown sugar, ground ginger, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=22717 (may not work)