Oriental Chicken Breasts

• 3 whole chicken breasts, split into halves
• 5 Tbsp. salad oil
• 1/2 c. brown sugar
• 1/2 c. vinegar
• 3/4 tsp. salt
• 1/3 tsp. powdered ginger
• 1 tsp. soy sauce
• 2 Tbsp. cornstarch
• 1 (8 1/4 oz.) can pineapple chunks (save juice)
• 1 (11 oz.) can mandarin oranges, drained
• 1 green pepper, cut in short strips
• 1/2 c. maraschino cherries

1. Heat oil in skillet at medium heat.
2. Brown chicken on both sides; pour off excess oil.
3. Combine sugar, vinegar, salt, ginger and soy sauce.
4. Pour over chicken; simmer for 35 minutes, covered. Remove chicken from pan.
5. Blend cornstarch and pineapple juice. Add to skillet with remaining ingredients; bring to a boil.
6. Return chicken to pan.
7. Cover and simmer for 5 to 10 minutes, until tender and pepper is cooked.
8. Serve with rice cooked in chicken broth.

chicken breasts, salad oil, brown sugar, vinegar, salt, powdered ginger, soy sauce, cornstarch, pineapple, mandarin oranges, green pepper, maraschino cherries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=752274 (may not work)