Sweet And Sour Chicken - cooking recipe

Ingredients

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

Preparation

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