6 chicken breasts, boneless, skinless, cubed

2 cloves garlic, minced

1 cup carrots, sliced

3 tablespoons cornstarch

1/4 cup cider vinegar

1/2 cup ketchup

2 cups chicken broth

1 cup brown sugar

1/4 cup red and yellow bell pepper, diced

1 8 oz. can pineapple, chunks drained with juice reserved

In large skillet, heat 2 tbsp. oil over medium high heat.  Add garlic and chicken pieces and cook about 5 minutes until browned.  Add in carrots and cook for 2 more minutes.  In a separate bowl, combine cornstarch, cider vinegar, ketchup, chicken broth, brown sugar and reserved pineapple juice.  Pour sauce mixture over chicken and bring to a simmer.  Add in peppers and pineapple, return to a simmer and cook for 20 minutes longer, stirring to blend well.

6  Servings