Sweet & Sour Chicken

1 pound skinless, boneless chicken breast, cut into 1-inch pieces
1 tablespoon cooking oil
1 cup chopped green pepper
1 cup carrots, sliced like coins
1/2 cup chopped onion
1 minced clove garlic
1 cup low-sodium chicken broth
1 tablespoon cornstarch
2 tablespoons brown sugar
2 tablespoons cooking sherry
1/2 teaspoon ground ginger
1 8-ounce can unsweetened pineapple chunks, drained
5 cups hot cooked rice
1 tablespoon low-sodium soy sauce

Heat oil in a large non-stick skilled over medium-high heat. Add chicken and stir-fry for 5 minutes or until chicken is browned. Add green pepper, carrots, onion and garlic, and stir-fry for 2 minutes. Combine broth, soy sauce, cornstarch, brown sugar, sherry and ginger; stir well. Add broth mixture and pineapple to skillet, bring to a boil and cook for 1 minute or until mixture is thickened and bubbly, stirring constantly. Serve over rice. Makes 8 servings