2 tsp. olive oil
1 pound boneless, skinless chicken breasts
About 20-30 baby carrots (sliced), or a few large carrots
1 large onion
1 large green bell pepper
1 clove garlic or 1 tsp. jarred minced garlic
1 tsp. minced ginger (fresh or jarred, I always use jarred because that's what I keep on hand)
1 can (about 15 oz) pineapple tidbits, drained (reserve juice)
2 Tbsp. rice vinegar (you could use white vinegar if you don't have the rice vinegar)
1 Tbsp. soy sauce
1 Tbsp. packed brown sugar
2 Tbsp. cold water
2 Tbsp. corn starch
Cooked rice, for serving <---I always start cooking this first, and then right when it's done cooking, I'm finished with the chicken
Heat a large skillet over medium to medium high heat, and and add oil. Slice the carrot and add it to the skillet. Chop the onion and green pepper and add that (if you like your green pepper crispier, then add it later--but I like mine to be pretty soft).
While those are cooking, chop the chicken into bite-size pieces and add them to the skillet. Add the garlic and ginger. Cook until the chicken is done, stirring frequently. Add enough water to the pineapple juice to make 1 cup of liquid, and add that to the skillet. Bring to a boil, and then add the soy sauce, vinegar, and brown sugar. Add the pineapple tidbits. Stir well to comine. Put the 2 Tbsp. water in a small bowl and stir in the corn starch until it's dissolved. Then add the cornstarch mixture to the skillet, stirring well. The sauce will get very thick. Serve over rice.