Oriental Chicken
1/4 c Vinegar
1 ea 15 oz. can pineapple chunks
1 c Thin onion rings
2 ea Boneless chicken breasts, cut into thin strips
2 tb Cornstarch
1 tb Soy sauce
1 c Strips, green pepper
1 tb Oil
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In a medium bowl, combine sugar and cornstarch
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Gradually stir in vinegar and soy sauce
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Stir in pineapple, green pepper and onion, set aside
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Heat oil in wok
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Add chicken and stir fry, just until tender, and chicken has turned white
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Add pineapple and vegetable mixture; stir until well mixed
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Cover and simmer over low heat 15 minutes