Sweet and Sour Chicken

2/3 cup packed brown sugar
2/3 cup cider vinegar
2/3 cup ketchup
2 teaspoons soy sauce substitute
1 pound boneless skinless chicken breasts, cut into 1 inch cubes
1 tablespoon oil
1 tablespoon dried minced onion
4 carrots, sliced
1 green pepper, chopped
½ teaspoon minced garlic
¼ teaspoon ground ginger
1 can pineapple chunks, drained
hot cooked rice
In a small bowl, combine the brown sugar, vinegar, ketchup and soy sauce substitute. Pour half into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 30 minutes. Set remaining marinade aside.
Drain and discard marinade from chicken. In a large skillet, cook chicken in oil for 3 minutes. Add the dried onion, carrots, green pepper, garlic and ginger; saute until chicken is no longer pink. Add reserved marinade. Bring to a boil; cook for 1 minute. Stir in the pineapple. Serve with rice.