Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------FROM: EARL SHELSBY--------------------------
1 bn Broccoli 1 ea 8-oz can water chestnuts
7 tb Cornstarch 1 egg -1/2 yellow onion, cubed
1 ts Salt Drained, sliced
8 oz Can pineapple chunks 1/2 ea Red bell pepper, cubed
1/3 c Catsup

-------------------------DIRECTIONS------------------------------
4 ea Chicken breasts, halved 1/4 c White vinegar
Vegetable oil 1/2 ea Green pepper, cubed
1/3 c Brown sugar, packed

Cut broccoli in flowerets. Cut chicken into pieces. Combine 6 tbs
cornstarch, egg and salt. Add chicken pies and mix well. In wok or
skillet heat 2 cups of oil to 375 degrees (hot). Fry chicken until
crispy, about 3 minutes. Stir fry broccoli in 3 tbs oil for one
minute. Cover and steam two minutes. Remove. Drain pineapples,
reserve juice. Add enough water to juice to make 1 1/2 cups liquid.
Add to wok with brown sugar, catsup, vinegar and tbs cornstarch. Stir
and cook until thickened. Add broccoli, chicken, pineapple, water
chestnuts, onion and bell peppers. Stir and warm through. Serves: 4

Submitted By PAT STOCKETT On 04-24-95

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