6 large chicken breasts, boned, skinned, cut into bite sized pieces
2 green peppers, seeded and cut into squares
2 medium onions cut in bite sized pieces
1-1/2# carrots, peeled and sliced thin
1/2 c. brown sugar
1/4 c. cider vinegar
1/2 t. garlic powder
1/4 c. honey
Combine and add a dash of catsup
2 T. cornstarch mixed with 1/3 c. water and half of the pineapple juice and cook until thickened: Then add 1 can (14 oz. pineapple chunks drained (reserve juice)
1/2 c. peanut oil or more for cooking the chicken breasts, peppers, onions, carrots.
Serve over cooked rice.