8 oz Pineapple chunks
2 lb Chicken breasts
2 tb Butter
1/2 c Chicken bouillon
2 lg Carrots; sliced
1/4 c Brown sugar; firmly packed
2 tb Corn starch
1/4 c Vinegar
2 tb Soy sauce
1 md Onion; sliced and separated
-into rings
1/2 Green pepper; cut in strips
8 oz Water chestnuts; sliced thin
Rice; hot, cooked
Drain pineapple, reserving juice; set aside.
Bone chicken breasts and cut meat into slivers; saute in butter
until no longer pink. Add bouillon and carrots; cover and cook
until carrots are tender.
Combine reserved pineapple juice, brown sugar, corn starch,
vinegar, and soy sauce; add to chicken and carrots and cook until
mixture thickens.
Just before serving, add pineapple, onion, green pepper, and water
chestnuts. Cook just until heated. Serve over hot rice.
Recipe by Southern Living Magazine, sometime in the 1970s.
