Festive Sweet And Sour Chicken - cooking recipe

Ingredients

1 (20 oz.) can pineapple chunks
1/2 c. ketchup
3 Tbsp. cider vinegar
2 Tbsp. each brown sugar and cornstarch
1 1/2 Tbsp. soy sauce
1 Tbsp. vegetable oil
1 lb. boneless, skinless chicken, chunked
1 medium green pepper, chunked
1 small yellow onion, cut in wedges
1 (8 oz.) can water chestnuts, sliced and drained
1 (5 oz.) can Chinese noodles

Preparation

Drain pineapple and reserve juice.
Combine juice with ketchup, vinegar, brown sugar, cornstarch and soy sauce.
Stir to blend. Heat oil in wok or large skillet.
Add chicken; stir-fry 3 minutes. Remove chicken.
Add pepper and onion; stir-fry 3 minutes.
Add water chestnuts and juice; mix.
Cook, stirring, until boils and thickens.
Add chicken and pineapple; heat through.
Serve over Chinese noodles.
Serves 5.