Sweet & Sour Pineapple Chicken

• 6 bone-in chicken thighs (about 2-1/4 pounds)
• 1 teaspoon olive oil
• 1/2 cup chicken broth
• 2 jars (4-1/2 ounces each) sliced mushrooms, drained
• 1-1/2 cups frozen sugar snap peas, thawed
• 1 medium sweet red pepper, cut into strips
• 1/2 cup canned bamboo shoots
• 1/3 cup thinly sliced green onions
• 1 can (20 ounces) pineapple tidbits
• 7-1/2 teaspoons cornstarch
• 1/4 cup cider vinegar
• 3 tablespoons soy sauce
• 2 tablespoons sugar
• Hot cooked rice noodles

1. In a large skillet, brown chicken in oil; drain. Add broth. Bring to a boil. Reduce heat; cover and cook for 10 minutes.
2. Add the mushrooms, peas, red pepper, bamboo shoots and onions. Cover and cook 5-10 minutes longer or until a thermometer reads 180u0b0 and vegetables are tender.
3. Meanwhile, drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine the cornstarch, reserved juice, vinegar, soy sauce and sugar. Pour into the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. Stir in pineapple; heat through. Serve with noodles.

chicken, olive oil, chicken broth, mushrooms, frozen sugar, sweet red pepper, bamboo shoots, green onions, pineapple, cornstarch, cider vinegar, soy sauce, sugar, rice noodles

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