3 Tbl cornstarch
1 can (14 1/2 oz) Swanson Beef Broth
1/4 cup vinegar
1/4 cup sugar
1lb skinless, boneless chicken breasts, cut into cubes
1 small green pepper, cut into 2" long strips
1 med carrot, sliced (about 1/2 cup)
1 8 oz can pineapple chunks in juice, drained
4 cups hot cooked rice
1 small jar maraschino cherries, drained
In bowl mix cornstarch, broth, vinegar and sugar until smooth. Set aside.
In medium nonstick skillet over medium-high heat, stir-fry chicken in a little olive oil until browned. Set chicken aside.
Stir cornstarch mixture and add to skillet. Cook until mixture boils and thickens, stirring constantly. Return chicken to pan. Add pepper,carrot, cherries and pineapple. Reduce heat to low. Cover and cook 5 - 10 minutes or until chicken is no longer pink. Serve over rice.
Serves 4 - Prep time: 15 minutes - Cook time: 20 minutes.
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