Ingredients for 2-4 servings

¼ cup chicken stock
½ cup chopped green pepper
½ cup chopped red pepper
1 cup canned pineapple chunks, drained with ½ cup reserved juice
2 boneless chicken breasts, sliced into strips
2 tablespoons vegetable oil
3 tablespoons light brown sugar
3 tablespoons rice wine vinegar
4 teaspoons cornstarch, mixed with 4 teaspoons water
Cooked rice, for serving
Salt and pepper

Directions

In a large non-stick skillet, heat oil over medium high heat. Season chicken strips and add to pan. Brown chicken and remove to plate. Add red and green peppers and cook for 1 minute. Stir in pineapple chunks, juice, sugar, vinegar and chicken stock and bring to a simmer. Simmer until sauce begins to reduce. Stir in cornstarch mixture and bring liquid to a simmer. Stir in chicken strips and cook for 5 minutes. Serve over rice.