1 lb chicken breast
1 tsp garlic powder
1 tsp ground ginger
1/4 tsp salt
1 Tbsp butter
1 can pineapple tidbits
1 Tbsp packed brown sugar
1/4 cup soy sauce
2 Tbsp cornstarch
1 1/2 cups milk
2 tsp vinegar
1 green pepper
1. Cut chicken in chunks. Combine chicken with garlic, ginger, and salt.
2. Melt butter in large skillet and brown chicken. Add chopped green pepper, pineapple, brown sugar, and soy sauce. Bring to boil; reduce heat to low, cover and simmer for 5 minutes or until chicken is slightly pink inside.
3. Increase heat to medium. Whisk in cornstarch into milk and gradually stir into skillet. Cook stirring, for about 3 min or until chicken is no longer pink inside and sauce is thick and glossy. Stir in reserved pineapple juice and vinegar; cook, stirring, for 2 minutes or until bubbling.
