Polynesian Skillet

" Tastes Much Better Than Rocks!!!"

This recipe is one of my mom's and is one in our regular rotation. I apologize for posting another chicken and rice recipe but I guess that is what we eat the most of. Plus it is really good!

2 boneless, skinless chicken breasts, cut into 1/4-inch strips

1 T. oil

1 medium onion, sliced

1 green pepper, chopped

1 15-ounce can pineapple chunks

2 tsp. chicken bouillon granules, OR 2 cubes

1 c. water

1/4 c. vinegar, any type

1/2 c. brown sugar

2 Tbsp. Soy sauce

2 Tbsp. cornstarch

1 11-ounce can mandarin oranges, drained

In a large skillet, saute chicken in oil until lightly browned. If you prefer not to use oil, just spray PAM on the skillet and use the chicken's natural juices to cook.

Add onion and green pepper. Stir fry until vegetables are tender.

Add 1/2 cup of pineapple juice, bouillon, water, vinegar and brown sugar to the skillet and stir.

In a small bowl, off to the side, combine soy sauce and cornstarch. Mix well to smooth out any clumps. Stir the cornstarch mixture into the chicken, vegetables and sauce.

Simmer until mixture thickens, stirring constantly. This should take 5-10 minutes, and the mixture will turn more transparant as it thickens.

Add pineapple and mandarin oranges. (I personally prefer to leave the oranges out)

Serve over rice. Serves 6-8.