EASY SWEET AND SOUR CHICKEN

1 10 ounce package frozen cooked, breaded chicken breast chunks

1 1/2 cups instant rice

1 8 ounce can pineapple tidbits (juice pack)

1 large red or green sweet pepper, cut into 1 inch pieces

1/4 cup red wine vinegar or vinegar

3 tablespoons sugar

2 tablespoons cornstarch

2 tablespoons soy sauce

1/2 teaspoon instant chicken bouillon granules

1 8 ounce can sliced water chestnuts, drained

Fresh parsley sprigs (optional)

Bake frozen chicken chunks according to package directions. Prepare uncooked rice according to package directions.

Meanwhile, drain pineapple, reserving juice. Add enough water to reserved juice to measure 1 1/2 cups. Pour pineapple juice mixture into a medium saucepan. Add sweet pepper. Bring to boiling; reduce heat. Cover and simmer for 1 to 2 minutes or until pepper is crisp-tender.

In a small bowl stir together vinegar, sugar, conrstarch, soy sauce, and chicken bouillon granules. Stir into sweet pepper mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Gently stir in chicken chunks, pineapple tidbits, and water chestnuts. Cook and stir until heated through.

Serve immediately over hot cooked rice. If desired, garnish with parsley sprigs.

Makes 4 servings.

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