Categories: chicken, chinese, dinner

Ingredients

• 1 medium green pepper, cut into chunks
• 1 large onion, cut into wedges
• 1 to 2 Tbsp vegetable oil
• 1 can (14 1/2 oz) chicken broth
• 1/2 c pancake syrup
• 1/4 c cider vinegar
• 1 Tbsp soy sauce
• 1 can (8 oz) pineapple chunks
• 2 to 3 Tbsp cornstarch
• 2 1/2 c frozen chicken nuggets, thawed

Directions

1. In a skillet, saute green pepper and onion in oil until crisp-tender; remove and keep warm

2. Add broth, syrup, vinegar and soy sauce to the skillet; bring to a boil

3. Drain pineapple, reserving juice; set pineapple aside

4. Combine cornstarch and juice until smooth; gradually add to broth mixture

5. Bring to a boil; cook and stir for 2 min or until thickened

6. Add chicken nuggets; cook for 2 minutes

7. Stir in pineapple and sauteed vegetables, heat through

8. Serve over rice

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