Quick Sweet and Sour Chicken (Stir-Fry)

1 can (15 1/2-oz.) pineapple chunks

2 T. cornstarch

1/2 c. light corn syrup (Karo)

1/4 c. vinegar

2 T. catsup

2 T. soy sauce

1 T. corn oil

1 lb. chicken breasts

1 garlic clove, minced

1 green or sweet red pepper

Drain pineapple; reserve juice. In small bowl stir together cornstarch, reserved juice, corn syrup, vinegar, catsup and soy sauce. In large skillet or wok heat corn oil over medium-high heat. Add chicken (that had been skinned and cut into 1/2-inch strips) and garlic; stir fry 2 minutes. Restir cornstarch mixture and add to chicken. Stirring constantly, bring to boil; boil for 1 minute. Stir in pineapple and pepper strips, heat through. Serves 4.

Mrs. LeRoy (Barbara) Yoder

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987