1 lb. chicken breast, boneless/skinless
2 Tbs. butter
1 green pepper, 1" strips
1/4 ts. salt
1 dash pepper
1 can pineapple chunks (save juice)
1/2 c. water
2 1/2 Tbs water
1/3 c. white vinegar
2 Tbs. brown sugar
2 Tbs. soy sauce
1 ts. ginger
2 1/2 Tbs cornstarch
hot buttered rice
Cut chicken into 2" strips. In lg. skillet, melt
butter, then saute chicken and green pepper until chicken
changes color. Season with salt and pepper. Stir in
pineapple, liquid, 1/2 c. water, and next 4 ingredients.
Cover and simmer 10-12 min. Combine cornstarch + 2 1/2
Tbs. water; stir into chicken mixture. Cook until sauce
is thickened, stirring constantly.
Serve over rice
