This recipe comes from the JLO Art of Cooking Junior League of Ogden Cookbook.
1/2 onion, chopped
2 whole chicken breasts, (boned, skinned and cut into bite sized pieces)
3 tablespoons vegetable oil
6 tablespoons sugar
1 1/2 tablespoons cornstarch
3 tablespoons cider vinegar
1 tablespoon soy sauce
1/2 teaspoon salt
2 1/2 tablespoons ketchup
1/2 cup water
1 (8 ounce) can pineapple chunks, with juice
vegetables of choice, chopped
Stir-fry the onion and chicken in one tablespoon of oil until fully cooked. Add desired vegetables (bell peppers, carrots, etc.) and stir until tender crisp.
In another pan mix sugar and corn starch together. Add the vinegar, soy, oil, salt, ketchup and water. Cook over medium heat until thickened. Add pineapple chunks. Thicken a bit more. Pour over chicken mixture. Serve over steamed rice.