Stir Fry Chicken

Stir Fry:
1 bunch green onions, chopped
3 large carrots, peeled and sliced at an angle
1 bell pepper, cut in narrow strips
2 T. oil
1 chicken, stewed and boned
1 c. sliced celery
1 (20-oz.) can pineapple chunks, drained (save juice)
3 T. juice from canned pineapple

Stir fry onion, carrots, and bell pepper in oil until tender-crisp. Add chicken, celery and pineapple with 3 T. pineapple juice (or water). Cover and let steam 15 minutes. While steaming, prepare sauce (see recipe below). Add sauce to chicken mixture and cook 3 minutes longer. Serve over rice.

Sweet and Sour Sauce:
1/3 c. brown sugar
1 tsp. instant chicken bouillon
4 T. cornstarch
3 T. cider vinegar
1 c. water
3 T. soy sauce

Combine all sauce ingredients in saucepan. Cook and stir until mixture darkens and thickens.

(From Aunt K.)