2 teaspoons vegetable oil 1 pound boneless, skinless chicken breasts, cut into bite-size pieces 1 medium onion cut into 1/2-inch strips 1 red sweet pepper cut into 1/2-inch strips 1 Tablespoon cornstarch 1 (8 ounce) can pineapple chunks, drained, reserving juice 1/2 cup brown sugar 1 Tablespoon reduced-sodium soy sauce 1/2 cup rice wine vinegar 1/2 cup tomato sauce Rice or soba (buckwheat) noodles

Preparation
Heat oil in a large non-stick skillet, add chicken, onion and pepper strips, and stir-fry about 5 minutes. Remove and keep warm. Mix cornstarch, pineapple juice, brown sugar, soy sauce, vinegar and tomato sauce in a small bowl; add to skillet. Reduce heat and simmer until sauce thickens. Add chicken mixture back to pan; add pineapple chunks and heat through. Serve over rice or soba noodles.

Notes: I always thought that Chinese food was time consuming and complicated to make. But this dish is quick and easy, and everyone loves it.