chicken pineapple stir-fry

This recipe is also taken from Cheap, Fast, Good!, and is very similar to a stir-fry I had all the time growing up.  You can serve it over either spaghetti or rice.

1 pound of skinless, boneless chicken  breasts
1 tablespoon vegetable oil
3 carrots
1 onion
1 clove fresh garlic
1 teaspoon powdered ginger
1 green bell pepper
1 15 oz. can pineapple chunks, packed in juice
2 tablespoons rice vinegar or red wine vinegar
1 tablespoon soy sauce
1 tablespoon packed light brown sugar
2 tablespoons cornstarch

Recipe
Defrost chicken, if necessary.

Heat oil in a skillet over medium heat.  Cut carrots into 1/2 inch thick round slices and add to skillet.  Peel and chop the onion and add to the skillet, stirring occasionally. 

Cut chicken into bite-size pieces and add to the skillet.  Cook until chicken is no longer pink in the center.

While chicken is cooking, stem and seed and chop the bell pepper and add to the skillet.  Drain and save juice from pineapple chunks.  Add enough water to pineapple juice to make 1 cup of liquid and add to the skillet when chicken is done cooking.

Turn up heat to medium-high to bring the sauce to a boil and add vinegar, soy sauce, and brown sugar.  Stir to mix in the ingredients.

Mix cornstarch with 2 tablespoons of cold water in a small container and stir until they are mixed.  Add to the skillet.  Add pineapple chunks to the skillet and cook for another minute or two.  Serve over spaghetti or rice.