Ginger Chicken


3 c. chicken, cooked and cut in large pieces
1 (8 oz.) can pineapple chunks in heavy syrup
1/4 lb. margarine
1 c. chicken broth
2 tbs. brown sugar
1 lg. clove garlic, minced
1/4 c. vinegar
2 tsp. soy sauce
1/4 c. water
1 tbs. ground ginger
3 tbs. cornstarch
1 medium green pepper, chopped
1/4 c. water
rice

Drain pineapple chunks, reserving syrup.
In skillet, brown chicken in margarine.
Add reserved syrup, broth, vinegar, sugar, soy sauce and garlic.
Cover; cook over low heat 40 min.
Add green pepper and pineapple chunks;
cook 5 min. or until done. Stir occasionally.
Combine cornstarch, ginger and water;
gradually stir into sauce. Cook, stirring until thickened.
Serve over hot cooked rice. Serves 4-6.