Sweet And Sour Chicken

• 1 lb. boneless, skinless chicken breasts
• 2 Tbsp. oil
• 1 c. water
• 8 1/4 oz. can pineapple chunks, drained
• 1 large green pepper, cut in strips
• 3/4 c. thin, diagonally sliced carrots
• 1/2 c. apricot preserves
• 2 Tbsp. each cider vinegar, cornstarch and soy sauce
• hot cooked rice

1. Cut chicken breasts into small chunks or strips (which ever you prefer).
2. Brown meat in oil.
3. Add water; cover and simmer 2 minutes.
4. Add pineapple and vegetables; bring to a boil, reduce heat and simmer approximately 3 to 5 minutes, until vegetables are crisp-tender.
5. Stir in combined preserves, cornstarch, vinegar and soy sauce.
6. Bring to a boil and mixture is slightly thickened. Serve over hot rice.
7. Garnish with a few sprigs of fresh parsley. Serves 4.

chicken breasts, oil, water, pineapple, green pepper, thin, apricot preserves, each cider vinegar, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=718305 (may not work)