Sweet-N-Sour Chicken

• 1 (8 oz.) can pineapple chunks
• 2 lb. chicken breast
• 2 Tbsp. butter or margarine
• 1/2 c. chicken bouillon
• 2 large carrots, sliced
• 1/4 c. vinegar
• 1/4 c. firmly packed brown sugar
• 2 Tbsp. cornstarch
• 2 Tbsp. soy sauce
• 1 medium onion, sliced and separated into rings
• 1/2 green pepper, cut into strips
• 1 (8 oz.) can water chestnuts, thinly sliced
• hot cooked rice

1. Drain pineapple, reserving juice; set aside.
2. Bone chicken breasts and cut meat into slivers; saute in butter until no longer pink.
3. Add bouillon and carrots; cover and cook until carrots are tender.
4. Combine reserved pineapple juice, brown sugar, cornstarch, vinegar and soy sauce; add to chicken and carrots and cook until mixture thickens.
5. Just before serving, add pineapple, onion, green pepper and water chestnuts.
6. Cook just until heated. Serve over hot rice.

pineapple, chicken breast, butter, chicken bouillon, carrots, vinegar, brown sugar, cornstarch, soy sauce, onion, green pepper, water chestnuts, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=552803 (may not work)