Sweet & Sour Chicken

1 diced green pepper
3 green onions, thinly sliced
2 large carrots, peeled and sliced
1 cup pineapple tidbits, drained (reserve juice)
2 cups cubed chicken
2 Tbsp soy sauce (or half soy sauce, half water)
3 Tbsp vinegar (or half vinegar, half water)
2-3 tablespoons brown sugar
1/4 cup pineapple cuice
1 cup chicken broth
2 Tbsp cornstarch
1/4 tsp salt

In pan with a smidgen of oil, brown 2 cups cubed chicken.

Remove the chicken from the pan and saute vegetables for 3 minutes.

In a bowl combine soy sauce, vinegar, brown sugar, pineapple juice, chicken broth, cornstarch & salt. (I halve the soy sauce & vinegar for a milder flavor). Stir to dissolve cornstarch. Pour over vegetables and cook while stirring until sauce is thickened. Add chicken and heat through. Sprinkle with sesame seeds. Serve over rice.