1/4 c Brown sugar; firmly packed
1/4 c Vinegar
15 oz Can pineapple chunks
1 c Onion rings; thin
2 Chicken breasts; boneless *
2 tb Corn starch
1 tb Soy sauce
1 c Green pepper strips
1 tb Oil
* Cut into thin strips.
In a medium bowl, combine sugar and corn starch. Gradually stir in
vinegar and soy sauce. Stir in pineapple, green pepper, and onion,
set aside. Heat oil in wok. Add chicken and stir fry, just until
tender, and chicken has turned white. Add pineapple and vegetable
mixture; stir until well mixed. Cover and simmer over low heat
15 minutes.
