Ingredients
2 boneless, skinless chicken breasts, cut into 1/4-inch strips
1 tablespoon oil
1 medium onion, sliced
1 green pepper, chopped
1 15-ounce can pineapple chunks
2 teaspoons, or two cubes of chicken bouillon granules
1 cup water
1/4 cup vinegar, any type
1/2 cup brown sugar
2 tablespoons soy sauce
2 tablespoons cornstarch
1 11-ounce can mandarin oranges, drained
Directions
In a large skillet, saute chicken in oil until chicken is lightly browned. If you prefer not to use oil, just spray some cooking spray on the skillet and use the chicken's natural juices to cook.
Add onion and green pepper. Stir fry until vegetables are tender.
Add 1/2 cup pineapple juice from the can of pineapple chunks, bouillon, water, vinegar and brown sugar to the skillet and stir.
In a small bowl, off to the side, combine soy sauce and cornstarch. Mix well to smooth out any clumps. Stir the cornstarch mixture in to the chicken, vegetables and sauce in the skillet.
Simmer until mixture thickens, stirring constantly. This should take 5 to 10 minutes, and the mixture will turn more transparent as it thickens.
Add pineapple and mandarin oranges.
Serve over rice. Serves 6-8.
