Sweet And Sour Chicken

• 1 tsp. margarine
• 1 tsp. vegetable oil
• 1/2 lb. chicken cutlets, cut into cubes
• 1/2 c. sliced green or red bell peppers
• 1/2 c. sliced onion
• 1/2 c. quartered mushrooms
• 1 small garlic clove, sliced
• 1/2 c. drained canned crushed pineapple (no sugar added)
• 1 1/2 tsp. ketchup
• 1 tsp. firmly packed light or dark brown sugar
• 1 tsp. cider vinegar
• 1/2 packet (about 1/2 tsp.) instant chicken broth and seasoning mix
• 1 large plum tomato, blanched, peeled, seeded and sliced
• 1/4 diagonally sliced scallions (green onions)

1. In 9 or 10-inch skillet heat margarine and oil together until margarine is bubbly and mixture is hot; add chicken and saute, stirring frequently, until lightly browned, about 5 minutes.
2. Add peppers, onion, mushrooms and garlic and cook, stirring occasionally, until vegetables are tender-crisp, about 5 minutes. In blender container combine pineapple, ketchup, sugar, vinegar and broth mix and process until pureed, scraping down sides of container as necessary.
3. Pour pureed mixture over chicken and vegetables in skillet and stir to combine; bring to a boil. Reduce heat to low; add tomato and scallions, stir to combine, and cook until flavors blend, about 5 minutes.
4. Makes 2 servings.

margarine, vegetable oil, chicken cutlets, peppers, onion, mushrooms, garlic, pineapple, ketchup, brown sugar, cider vinegar, packet, tomato, scallions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=204088 (may not work)