Source: Better Homes and Gardens
adapted by http://theresalwaysthyme.blogspot.com/
3/4 cup reduced-sodium chicken broth
3 tablespoons red wine vinegar
2 tablespoons reduced-sodium soy sauce
4 teaspoons sugar
1 tablespoon cornstarch
1 clove garlic, minced
2 medium carrots, thinly sliced
1 medium red sweet pepper, cut into bite-size strips (1 cup)
4 teaspoons cooking oil
1 cup fresh pea pods, tips and stems removed
12 ounces skinless, boneless chicken breast halves, cut into 1-inch pieces
1 8-ounce can pineapple chunks (juice-pack), drained
3 cups hot cooked brown rice
For sauce, in a small bowl stir together chicken broth, vinegar, soy sauce, sugar, cornstarch, and garlic; set aside.
In a large nonstick skillet cook and stir carrots and sweet pepper in 3 teaspoons of the hot oil over medium-high heat for 3 minutes. Add pea pods. Cook and stir about 1 minute more or until vegetables are crisp-tender. Remove from skillet; set aside.
Add remaining 1 teaspoon oil to skillet. Add chicken to skillet. Cook and stir for 3 to 4 minutes or until chicken is no longer pink. Push chicken from center of skillet. Stir sauce; add to center of skillet. Cook and stir until thickened and bubbly. Add vegetable mixture and pineapple chunks; heat through. Serve with hot cooked brown rice.