What You'll Need
3 tablespoons cornstarch
1 can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth
1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
1 can (about 8 ounces) pineapple chunks in juice, undrained
1/4 cup sugar
1/4 cup apple cider vinegar
1 small green pepper or red bell pepper, cut into 2-inch-long strips
3 cups hot cooked white rice
Stir the cornstarch and broth in a small bowl with a fork until the mixture is smooth.
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned, stirring often.
Stir the broth mixture, pineapple, sugar, vinegar and green pepper in the skillet and heat to a boil. Cook and stir until the mixture boils and thickens. Cover the skillet.
Reduce the heat to low and cook for 5 minutes or until the chicken is cooked through. Serve the chicken mixture over the rice.