Title: Festive Sweet and Sour Chicken
Categories: Main
Yield: 5 Servings
| 1 | cn | Dole Pineapple Chunks (20oz) |
| 1/2 | c | Ketchup |
| 3 | tb | Cider vinegar |
| 2 | tb | Brown sugar |
| 2 | ts | Cornstarch |
| 1 1/2 | tb | Chun King Soy Sauce |
| 1 | tb | Vegetable oil |
| 1 | lb | Boneless, skinless chicken, chunked |
| 1 | md | Bell pepper, chunked |
| 1 | sm | 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.