| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
|
Main dish |
5 |
Servings |
INGREDIENTS
| 1 |
|
Dole Pineapple Chunks, 20oz |
| 1/2 |
c |
Ketchup |
| 3 |
T |
Cider vinegar |
| 2 |
T |
Brown sugar |
| 2 |
t |
Cornstarch |
| 1 1/2 |
T |
Chun King Soy Sauce |
| 1 |
T |
Vegetable oil |
| 1 |
lb |
Boneless, skinless chicken |
|
|
chunked |
| 1 |
|
Bell pepper, chunked |
| 1 |
|
Yellow onion, cut in wedges |
| 1 |
|
Chun King Sliced Water |
|
|
Chestnuts drained 8 oz |
| 1 |
|
Chun King Cow Mein Noodles |
|
|
warmed 5 oz |
INSTRUCTIONS
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. From Tuscon
area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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