Chicken Stew

• 1 1/2 lb. raw chicken breasts without skin
• 2 Tbsp. Canola oil
• 1 medium minced garlic clove
• 2 c. water
• 8 oz. canned pineapple in heavy syrup
• 3 Tbsp. brown sugar
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1/2 tsp. ginger
• 1/2 medium raw red pepper
• 1/2 medium raw green pepper
• 2 Tbsp. cornstarch
• 1/3 c. long grain white rice (uncooked)
• 1/4 c. vinegar
• 2 Tbsp. soy sauce (low sodium)
• 3 Tbsp. water

1. Cut chicken into 1-inch cubes.
2. In large skillet, saute chicken and garlic in oil until chicken is partially cooked.
3. Drain pineapple, reserving syrup.
4. Stir in 2 cups water, reserved pineapple syrup, rice, vinegar, brown sugar, soy sauce, salt, ginger and pepper.
5. Bring to a boil.
6. Reduce heat; cover and simmer 12 minutes or until rice is almost tender.
7. Cut green and red peppers into 1-inch pieces; add pineapple chunks.
8. Combine 3 tablespoons cold water and cornstarch; quickly stir into stew mixture.
9. Bring to a boil.
10. Reduce heat; cover and simmer an additional 10 to 15 minutes or until rice and green pepper are tender.

chicken breasts, canola oil, garlic, water, pineapple, brown sugar, salt, pepper, ginger, red pepper, green pepper, cornstarch, long grain white rice, vinegar, soy sauce, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=345456 (may not work)