Sweet-Sour Chicken Nuggets

• 1 medium green pepper, cut into chunks
• 1 large onion, cut into wedges
• 1 to 2 tablespoons canola oil
• 1 can (14-1/2 ounces) chicken broth
• 1/2 cup pancake syrup
• 1/4 cup cider vinegar
• 1 tablespoon soy sauce
• 1 can (8 ounces) pineapple chunks
• 2 to 3 tablespoons cornstarch
• 20 pieces breaded chicken nuggets, thawed
• Hot cooked rice

1. In a large skillet, saute green pepper and onion in oil until crisp-tender; remove and keep warm. Add the broth, syrup, vinegar and soy sauce to the skillet; bring to a boil.
2. Drain pineapple, reserving juice; set pineapple aside. Combine cornstarch and juice until smooth; gradually add to broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Add chicken nuggets; cook for 2 minutes. Stir in the pineapple and sauteed vegetables; heat through. Serve over rice.

green pepper, onion, canola oil, chicken broth, pancake syrup, cider vinegar, soy sauce, pineapple, cornstarch, chicken nuggets, rice

Taken from www.tasteofhome.com/recipes/sweet-sour-chicken-nuggets/ (may not work)