Title: Oriental chicken~ peppers~ & rice
 Categories: Poultry
      Yield: 4 Servings
 
      3    Chicken breast halves
      2    Garlic cloves -- minced
      1    Onion -- minced
      1    Red pepper -- julienned
      1    Green bell pepper --
           Julienned
      1 tb Cornstarch
      4 tb Soy sauce, low sodium
      8 oz Pineapple chunks in juice --
      1    Can
      2 tb Vinegar
      3 tb Packed brown sugar
    1/2 ts Ginger
      2 c  Cooked rice
 
  * Use 3 chicken breast halves to yield about 4 servings. Use more
  chicken for larger portions.
  
  1. To prepare chicken: skin, debone and chop into cubes. 2. Mince the
  garlic cloves. 3. Wash, seed and julienne the red and green peppers.
  4. Do not drain the pineapple. 5. Heat a heavy skillet; add 1
  tablespoon oil. Saute the peppers, garlic and onion until onion is
  limp. Remove from skillet and keep warm. 6. Add 1 tablespoon oil to
  skillet and cook chicken cubes until all turn white and are cooked
  through. This step doesn't take long -- don't overcook. 7. Mix
  cornstarch with soy sauce and some of the pineapple juice in a small
  bowl. 8. Combine the chicken with the onion mixture. Add the
  pineapple chunks and juice along with the brown sugar, vinegar and
  ground or freshly grated ginger. Heat to boiling, then add the
  cornstarch mixture. Stir constantly until sauce is thickened and
  heated through. 9. Serve immediately over hot cooked white rice.