Sweet-N-Sour Chicken

• 4 to 6 c. white Minute rice
• 1/2 to 1 lb. boneless chicken breast
• 1 Tbsp. salad oil
• 1 medium green pepper
• 1 medium onion
• 3 medium carrots
• 1 (20 oz.) can pineapple chunks (reserve 2/3 c. pineapple juice)
• 4 Tbsp. wine vinegar
• 1/4 tsp. salt
• 4 Tbsp. brown sugar
• 1 Tbsp. cornstarch
• about 10 maraschino cherries

1. Slice green pepper into strips, slice onion into wedges and cut carrots into pieces.
2. In a large skillet (or electric frypan), brown chicken in oil over medium heat; add vegetables and stir. In a measuring cup combine reserved pineapple juice, wine vinegar, salt, brown sugar and cornstarch; mix well.
3. Pour sauce over chicken and vegetables; stir until well mixed.
4. Cover and simmer 35 minutes, stirring occasionally, until carrots are tender.
5. Add pineapple chunks and cherries.
6. Serve over rice.
7. Prepare the rice while dish is simmering.

white minute rice, chicken breast, salad oil, green pepper, onion, carrots, pineapple, wine vinegar, salt, brown sugar, cornstarch, maraschino cherries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1060676 (may not work)