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1 TEA FRESH GRATED GINGER IN A LARGE SKILLET,
BROWN CHICKEN IN HOT OIL. ADD PEPPERS, CARROTS &
GARLIC; COOK, STIRRING CONSTANTLY FOR 1 TO 2 MIN.
MIX CORNSTARCH WITH SOY SAUCE; SET ASIDE. ADD
PINEAPPLE TO MEAT & VEGETABLES. COMBINE
PINEAPPLE JUICE, VINEGAR, SUGAR & GINGER, MIX
TOGETHER AND STIR INTO HOT INGREDIENTS. BRING TO
A LIGHT BOIL, STIRRING CONSTANTLY, SLOWLY ADD
CORNSTARCH MIXTURE WHILE STIRRING. STIR AND COOK
UNTIL LIQUID BECOMES THICK AND CLEAR, SERVE OVER
RICE.
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