Sweet And Sour Chicken

• 1/4 c. pancake mix
• 2 tsp. ground ginger
• 1 lb. chicken pieces, cut into 3/4-inch sq.
• 1/4 c. vegetable oil
• 1 can pineapple chunks (reserve syrup)
• 1/4 c. vinegar
• 1/4 c. soy sauce
• 1 1/2 tsp. Worcestershire
• 1/3 c. sugar
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 green pepper, cut in strips
• 1 can bean sprouts
• 1 can water chestnuts
• 1 Tbsp. chili sauce
• 3 c. cooked rice

1. Mix 2 tablespoons pancake flour and ginger; coat chicken pieces.
2. Fry in skillet until brown.
3. Add water to syrup to make 1 cup.
4. Add to it rest of pancake mix.
5. Cover in tightly covered container and shake.
6. Stir mixture with vinegar, soy sauce and Worcestershire into fat in skillet.
7. Heat to boil, stirring constantly.
8. Boil 1 minute.
9. Reduce heat.
10. Add sugar, salt, pepper and chicken.
11. Cover.
12. Simmer 45 minutes.
13. Add pineapple and green pepper.
14. Cook, uncovered, 10 minutes more.
15. Stir in water chestnuts, bean sprouts and chili sauce.
16. Serve over rice.

pancake mix, ground ginger, chicken, vegetable oil, pineapple, vinegar, soy sauce, worcestershire, sugar, salt, pepper, green pepper, bean sprouts, water chestnuts, chili sauce, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=860105 (may not work)