Snappy sweet and sour chicken

Items needed:

1 cup 20 minute rice.

4 boneless, skinless chicken breast halves.

1 tspn vegetable oil or olive oil.

3 large carrots.

1 large onion.

1 tspn bottled minced garlic.

1 tspn bottled chopped ginger.

1 large green bell pepper.

1 15 oz. can pineapple chunks in juice.

2 T white vinegar.

1 T soy sauce.

1 T brown sugar or to taste.

2 T corn starch.

Place 2 cups of water in a covered 2 qt. sauce pan over high heat and bring to boil.

Add rice to boiling water and cover, reduce heat and steam.

Defrost chicken.

Heat oil on medium in an extra deep skillet.

Peel carrots into 1/2 in. slices and add to skillet on medium-high heat.

Peel onion into 1/2 in. slices and add to skillet.

Slice chicken into 1/2 in. strips and add to skillet.

Add garlic and ginger, stir well.

Cook until chicken is just beginning to brown, about 5 min.

Core green pepper, cut into 1/2 in. strips and add to pan.

Drain pineapple juice and reserve.

Add enough water to the juice to make 1 cup of liquid.

Add juice to skillet and raise heat to high and bring to boil.

Add vinegar, soy sauce and brown sugar and stir well.

Mix corn starch in 2T of water in a small container with a lid and shake well.

Add corn starch to skillet a little at a time. Stir constantly.

Stir half of the pineapple chunks into the skillet and cook, stirring constantly, until sauce reaches desired thickness.

Remove from heat, Enjoy.

Note: can be served over a bed of steamed rice with additional soy sauce.

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