Festive sweet and sour chicken

5 servings

Ingredients

Quantity Ingredient
1 can Dole Pineapple Chunks (20oz)
½ cup Ketchup
3 tablespoons Cider vinegar
2 tablespoons Brown sugar
2 teaspoons Cornstarch
1½ tablespoon Chun King Soy Sauce
1 tablespoon Vegetable oil
1 pounds Boneless, skinless chicken, chunked
1 medium Bell pepper, chunked
1 small Yellow onion, cut in wedges
1 can Chun King Sliced Water Chestnuts, drained (8 oz)
1 can Chun King Cow Mein Noodles, warmed (5 oz)

Directions

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.

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