Sweet-And-Sour Chicken

1. 1

   In cup, stir together cornstarch and broth until smooth.

2. 2

   Set aside.

3. 3

   In 10-inch skillet over medium heat with hot oil, fry the chicken until browned.

4. 4

   In same skillet, combine undrained pineapple, pepper, sugar, vinegar and reserved cornstarch mixture. Cook until mixture boils and thickens, stirring constantly. Reduce heat to low.

5. 5

   Cover; cook 5 minutes or until peppers are tender.

6. 6

   Serve over rice.

* Per serving · 4 servings · Values may vary.

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