Ingredients:
1 box frozen breaded chicken nuggets ( about 20 per package)
1 green peppers ( chopped)
1 onions ( cut into wedges)
2 teaspoons vegetable oil
1 (14 1/2 ounce) cans chicken broth
1/2 cup pancake syrup ( yes, use pancake syrup, no substitutions)
1/4 cup cider vinegar
2 -3 tablespoons soy sauce
1 (8 ounce) cans pineapple chunks, reserve juice
3 tablespoons cornstarch
1/2 teaspoon garlic powder
2 cups hot cooked rice
Directions:
Cook chicken nuggets for only half of required baking time and set aside.
Saute onion and green pepper in vegetable oil until crips tender.
Add pineapple chunks, reserving juice.
Heat on low.
Add cornstarch to reserved pineapple juice and stir until dissolved.
Add chicken broth, pancake syrup, vinegar, garlic powder, and soy sauce to vegetable mixture.
Bring to a boil and add cornstarch mixture.
Continue to boil until mixture begins to thicken@ 2-3 minutes.
Reduce heat.
Add chicken and stir to coat them in sauce.
Cook until heated through@ 5-10 minutes.
Serve over rice.
Servings: 4-6
Time preparation: 10 min.
Time total: 40 min.