Sweet and Sour Chicken

This is so much better than the take out kind.
You can add fresh ingredients and more of what
you like and leave out what you don't like.

Ingredients:
2 teaspoons canola or olive oil
1 lb skinless chicken breasts, cut into 1-inch cubes
1/4 teaspoon salt
1 green bell pepper, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 small onion, sliced into thin wedges
1 cup Progresso® reduced-sodium chicken broth (from 32-oz carton)
1 can (8 oz) pineapple chunks, drained and liquid reserved
1/4 cup rice vinegar
1/4 cup brown sugar
4 teaspoons cornstarch
1/8 teaspoon crushed red pepper flakes
4 cups hot cooked instant brown rice

Directions:
In 12-inch nonstick skillet,
heat oil over medium-high heat.
Sprinkle chicken with salt;
cook and stir 4 to 5 minutes
or until chicken is no longer pink in center.
Remove from skillet.
In same skillet, cook bell peppers
and onion over medium-high heat 3 to 5 minutes,
stirring frequently, until vegetables are crisp-tender.
Return chicken to skillet.
In small bowl, mix broth, reserved pineapple liquid,
vinegar, brown sugar, cornstarch and
crushed red pepper flakes; stir into chicken mixture.
Add pineapple; heat to boiling.
Reduce heat; cook uncovered, stirring frequently,
until sauce is thickened and bubbly. Serve over rice.