Orange Chicken Chunks

• 6 breasts
• 1 1/2 tsp. garlic salt
• 1 tsp. paprika
• 1/2 c. salad oil
• 1 (9 oz.) can pineapple chunks
• 1 1/4 c. chicken broth
• 1 1/4 c. wine vinegar
• 1/2 c. sliced celery
• 1 small green pepper
• 1 large onion, sliced
• 1 large tomato
• 1 Tbsp. soy sauce
• 3 Tbsp. dark brown sugar
• 2 Tbsp. cornstarch
• 1/2 c. water
• 3 Florida oranges, sectioned

1. Sprinkle chicken with garlic salt and paprika.
2. Heat oil in large skillet.
3. Add chicken and cook 5 minutes until white.
4. Add syrup from pineapple, chicken broth and vinegar.
5. Cover and simmer 10 minutes.
6. Add celery, green pepper and onion.
7. Cover; cook 5 minutes.
8. Add tomato wedges and pineapple chunks.
9. Blend soy sauce, brown sugar, cornstarch and water.
10. Add to sauce; stir constantly until mixture thickens and comes to a boil.
11. Cook 1 minute longer.
12. Add orange sections and toss lightly.
13. Serve over fried rice.
14. Makes 6 servings.

breasts, garlic salt, paprika, salad oil, pineapple, chicken broth, wine vinegar, celery, green pepper, onion, tomato, soy sauce, dark brown sugar, cornstarch, water, florida oranges

Taken from www.cookbooks.com/Recipe-Details.aspx?id=737299 (may not work)