| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
|
Main dish |
5 |
Servings |
INGREDIENTS
| 1 |
cn |
Dole Pineapple Chunks (20oz) |
| 1/2 |
c |
Ketchup |
| 3 |
tb |
Cider vinegar |
| 2 |
tb |
Brown sugar |
| 2 |
ts |
Cornstarch |
| 1 1/2 |
tb |
Chun King Soy Sauce |
| 1 |
tb |
Vegetable oil |
| 1 |
lb |
Boneless, skinless chicken, chunked |
| 1 |
md |
Bell pepper, chunked |
| 1 |
sm |
Yellow onion, cut in wedges |
| 1 |
cn |
Chun King Sliced Water Chestnuts, drained (8 oz) |
| 1 |
cn |
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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