1 lg Chicken, deboned
1 lg Onion
2 Carrots
1 Green pepper
2 c Chicken stock
1 cn Pineapple (drained) 16 oz.
1/3 c Vinegar
1/4 c Soft brown sugar
1 tb Soy sauce
1 tb Sherry
2 tb Cornstarch
Salt and pepper Cut up chicken into chunks and boil until done, or can be cooked in the microwave oven. Cut the onion, pepper, and carrot into wedges. Drop these into a small saucepan of boiling water and cook for 5 minutes. Drain well. Mix together in a small saucepan the cornstarch, chicken stock, vinegar, sugar, soy sauce and sherry. Bring to a boil, stirring constantly, and simmer for 2 or 3 minutes. Add the vegetables to the sauce, then add the chicken and pineapple and reheat. Salt and pepper to your liking. Serve very hot over rice or chow mein noodles.