Sweet and Sour Chicken

3 Tbls. cornstarch
1 can (10 1/2 oz) condensed chicken broth
1 Tbls. vegetable oil
1 lb. skinless, boneless chicken breast, cut up
1 can (8oz) pineapple chunks, keep in juice - do not drain
4 cup hot cooked rice
1/4 cup vinegar
1/4 cup sugar
1 medium green pepper, cut in strips

Stir together cornstarch and broth until smooth. In skillet over medium-high heat, pour in oil, when oil is hot, stir-fry chicken. Remove chicken when done and set aside. In same skillet, combine pineapple in juice, pepper, sugar, vinegar and reserved cornstarch mixture. Cook over medium high heat until mixture boils and thickens, stirring constantly. Return chicken to skillet. Cover, cook for 5 minutes or until pepper is tender; stirring occasionally. Serve over hot rice. Enjoy!