Sweet-N-Sour Chicken - cooking recipe

Ingredients

1 (8 oz.) can pineapple chunks
2 lb. chicken breast
2 Tbsp. butter or margarine
1/2 c. chicken bouillon
2 large carrots, sliced
1/4 c. vinegar
1/4 c. firmly packed brown sugar
2 Tbsp. cornstarch
2 Tbsp. soy sauce
1 medium onion, sliced and separated into rings
1/2 green pepper, cut into strips
1 (8 oz.) can water chestnuts, thinly sliced
hot cooked rice

Preparation

Drain pineapple, reserving juice; set aside.
Bone chicken breasts and cut meat into slivers; saute in butter until no longer pink.
Add bouillon and carrots; cover and cook until carrots are tender.
Combine reserved pineapple juice, brown sugar, cornstarch, vinegar and soy sauce; add to chicken and carrots and cook until mixture thickens.
Just before serving, add pineapple, onion, green pepper and water chestnuts.
Cook just until heated. Serve over hot rice.