Ingredients:
1/4 cup brown sugar, Firmly packed
1/4 cup vinegar
1 (15 ounce) cans pineapple chunks
1 cup onions, sliced in thin rings
2 boneless chicken breasts ( Cut into thin strips.)
2 tablespoons cornstarch
1 tablespoon soy sauce
1 cup green peppers, cut into strips
1 tablespoon oil
Directions:
In a medium bowl, combine sugar and cornstarch.
Gradually stir in vinegar and soy sauce.
Stir in pineapple, green pepper and onion, set aside.
Heat oil in wok.
Add chicken and stir fry, just until tender, and chicken has turned white.
Add pineapple and vegetable mixture; stir until well mixed.
Cover and simmer over low heat 15 minutes.
Servings: 4
Time preparation: 15 min.
Time total: 35 min.