Oriental Chicken

• 1 Tbsp. corn oil
• 1 c. fresh green peppers, julienned
• 1 c. sliced celery
• 1/2 c. chopped onion
• 1 1/2 c. fat-free chicken broth
• 3 Tbsp. cornstarch
• 1/4 c. vinegar
• 1/4 c. soy sauce
• 1 1/4 tsp. brown sugar or sugar substitute
• 1 c. pineapple chunks, drained
• 2 whole chicken breasts, skinned, poached and cubed

1. Preheat 2-quart saucepan; swirl oil in bottom of pan, then add pepper, celery and onion.
2. Cook over medium heat until vegetables are tender (about 10 minutes).
3. Set aside.
4. Combine chicken broth, cornstarch, vinegar and soy sauce.
5. Stir to a smooth paste.
6. In small saucepan, cook, then stir in brown sugar, pineapple and chicken and add vegetable mixture.
7. Heat over medium heat.
8. Stir constantly.
9. Serve hot.
10. Makes 4 servings.
11. Great over rice or noodles.

corn oil, fresh green peppers, celery, onion, chicken broth, cornstarch, vinegar, soy sauce, brown sugar, pineapple, chicken breasts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=888871 (may not work)