Mom's Ginger Chicken with Carrots and Fruit

2 boneless, skinless chicken breasts, cut into 1 1/2 inch strips (I've used chicken tenderloins cut into strips)
1 t. ginger, divided
3 T. low sodium soy sauce
1 1/2 c. sliced carrots, cooked tender
1/2 c. pineapple tidbits, drained
1/2 c. frozen red tart cherries, unsweetened
1 T. lemon juice
1 1/4 t. pepper

Place chicken strips in small bowl and sprinkle with 1/2 t.ginger. Stir in soy sauce and let sit for 10 minutes. Combine carrots, pineapple, cherries, lemon juice, 1/2 t. ginger and pepper. Add chicken strips and sauce, mixing well. Place in sprayed shallow 1 qt baking dish and cook on 400 degrees for 30 minutes. Serve on bed of rice.