Recipe - Festive Sweet And Sour Chicken

1 cn Dole Pineapple Chunks (20oz)
One half cup Ketchup
3 tablespoon Cider vinegar
2 tablespoon Brown sugar
2 teaspoon Cornstarch
1 One half tablespoon Chun King Soy Sauce
1 tablespoon Vegetable oil
1 pound Boneless, skinless chicken,
chunked
1 md Bell pepper, chunked
1 small Yellow onion, cut in wedges
1 cn Chun King Sliced Water
Chestnuts, drained (8 oz)
1 cn Chun King Cow Mein Noodles,
warmed (5 oz)

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 3 minutes. Remove chicken.
Add bell pepper and onion; stir fry 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.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip