Sweet-And-Sour Chicken - cooking recipe

Ingredients

3 Tbsp. cornstarch
1 can chicken broth
1 Tbsp. chicken breast, cut into 1-inch pieces
1 can pineapple chunks, undrained
1 medium green pepper, cut into strips
1/4 c. sugar
1/4 c. vinegar
4 c. hot cooked rice

Preparation

In cup, stir together cornstarch and broth until smooth.
Set aside.
In 10-inch skillet over medium heat with hot oil, fry the chicken until browned.
In same skillet, combine undrained pineapple, pepper, sugar, vinegar and reserved cornstarch mixture. Cook until mixture boils and thickens, stirring constantly. Reduce heat to low.
Cover; cook 5 minutes or until peppers are tender.
Serve over rice.