Festive Sweet And Sour Chicken

• 1 (20 oz.) can pineapple chunks
• 1/2 c. ketchup
• 3 Tbsp. cider vinegar
• 2 Tbsp. each brown sugar and cornstarch
• 1 1/2 Tbsp. soy sauce
• 1 Tbsp. vegetable oil
• 1 lb. boneless, skinless chicken, chunked
• 1 medium green pepper, chunked
• 1 small yellow onion, cut in wedges
• 1 (8 oz.) can water chestnuts, sliced and drained
• 1 (5 oz.) can Chinese noodles

1. Drain pineapple and reserve juice.
2. Combine juice with ketchup, vinegar, brown sugar, cornstarch and soy sauce.
3. Stir to blend. Heat oil in wok or large skillet.
4. Add chicken; stir-fry 3 minutes. Remove chicken.
5. Add pepper and onion; stir-fry 3 minutes.
6. Add water chestnuts and juice; mix.
7. Cook, stirring, until boils and thickens.
8. Add chicken and pineapple; heat through.
9. Serve over Chinese noodles.
10. Serves 5.

pineapple, ketchup, cider vinegar, brown sugar, soy sauce, vegetable oil, chicken, green pepper, yellow onion, water chestnuts, chinese noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=726689 (may not work)