Festive Sweet And Sour Chicken - cooking recipe

Ingredients

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

Preparation

Drain pineapple; 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 for 3 minutes.
Remove chicken.
Add bell pepper and onion; stir-fry for 3 minutes.
Add water chestnuts and juice mixture.
Cook, stirring until boils and thickens.
Add chicken and pineapple; heat through. Serve over chow mein noodles.
Serves 5.