Sweet and Sour Chicken

Submitted by: Misty Sullivan

1 (20 oz) can pineapple chunks

1 ½ green bell peppers, diced

1 c. chopped celery

1 (8 oz) can sliced water chestnuts

1/4 c. soy sauce

1/2 c. vinegar

¾ c. brown sugar

¼ c. flour

1 1/2 lb. cooked chicken, cut into strips

Drain pineapple and reserve juice. In a large saucepan over medium low heat, blend reserved pineapple juice, soy sauce, vinegar, and brown sugar. Mix in flour and stir until thickened. Stir in bell peppers, celery, and drained water chestnuts into the saucepan. Mix in chicken. Cook and stir until heated through. Stir in the pineapple chunks before serving.

*Grated carrot may also be added to this recipe.