Instructions: Cut chicken into 1-inch pieces. Cut red or green pepper into 3/4-inch squares. Drain pineapple, reserving juice; set pineapple aside. In small bowl blend reserved pineapple juice and cornstarch; stir in soy sauce, sherry, honey, vinegar, and pepper. Set mixture aside.

Preheat a large skillet or wok over high heat; add cooking oil. Add red or green pepper; cook and stir 2 minutes. Remove from skillet. (Add more oil, if necessary.) Add chicken; cook and stir until thickened and bubbly. Add red or green pepper and pineapple; cover and cook 1 minute. Serve over hot cooked rice.

Adaptable for one.

Yield: 2

Prep Time:
30

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