| | Directions | | 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. Prepare rice as directed. Serve chicken over rice. makes 4 servings. |
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| Ingredients | | - |  | 3/4 pound boneless cubed chicken |
| - | | 1 tablespoon oil |
| - | | 1 cup green and red pepper strips |
| - | | 1 tablespoon corn starch |
| - | | 1/4 cup soy sauce |
| - | | 1 can chunk pineapple inch juice (8 ounce can) |
| - | | 3 tablespoons vinegar |
| - | | 3 tablespoons brown sugar |
| - | | 1/2 teaspoon ground ginger |
| - | | 1/2 teaspoon garlic powder |
| - | | 1 1/2 cups Minute Rice |
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