Easy Sweet and Sour Chicken Stir-Fry

Easy Sweet and Sour Chicken Stir-Fry

Comments: A tangy stir-fry, great served over hot fluffy rice.
Servings: 4 to 6

1 [14-ounce / 398-mL] can pineapple chunks
2 tablespoons [30 g] butter or margarine
1 cup [250 mL] chopped celery
1 cup [250 mL] chopped sweet green pepper, membranes removed and seeded
2 tablespoons [30 mL] cornstarch
1 clove garlic, minced
1/3 cup [80 mL] vinegar
1 teaspoon [5 g] sugar
2 tablespoons [30 mL] soy sauce
1 [14-ounce / 400-g] package Oriental chicken fix'ns



Drain pineapple chunks reserving syrup and chunks apart.
Melt butter or margarine into a saucepan.
Soften together chopped celery and sweet green pepper in melted butter.
Mix together cornstarch and pineapple syrup into a clean saucepan.
Cook stirring over medium heat until thickened.
Stir in drained pineapple chunks, minced garlic, vinegar, sugar and soy sauce.
Mix in Oriental chicken pieces and softened vegetables.
Leave to simmer for 4 to 5 minutes more, until really hot.