Sweet-N-Sour Chicken Nuggets

• 1 medium green pepper, cut into chunks
• 1 large onion, cut into wedges
• 1 to 2 Tbsp. vegetable oil
• 1 can chicken broth
• 1/2 c. pancake syrup
• 1/4 c. cider vinegar
• 1 Tbsp. soy sauce
• 1 (8 oz.) can pineapple chunks
• 2 to 3 Tbsp. cornstarch
• 2 1/2 c. frozen chicken nuggets, thawed
• hot cooked rice

1. In a skillet, saut green pepper and onion in oil until crisp-tender; remove and keep warm. Add broth, syrup, vinegar and soy sauce to the skillet; bring to a boil. Drain pineapple, reserving juice; set aside. Combine cornstarch and juice, mixing until smooth. Gradually add to broth mixture. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add green pepper, onion, chicken nuggets and pineapple chunks. Serve over hot rice.

green pepper, onion, vegetable oil, chicken broth, pancake syrup, cider vinegar, soy sauce, pineapple, cornstarch, chicken nuggets, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=53818 (may not work)