3 whole chicken breasts
1 green pepper, cut in strips
1 c. diced celery
1 chicken bouillon cube dissolved in 1/2 c. water
1 tsp. Accent
3 tbsp. apple cider vinegar
1 (1 lb.) can bean sprouts, drained
1 (#2) can chunk pineapple, undrained
2 tbsp. water
3 tbsp. vegetable oil
1 sm. onion, sliced
1 (5 oz.) can water chestnuts, drained
1 tsp. salt
1 1/4 c. brown sugar
3 tbsp. cornstarch

Debone chicken and cut into thin strips. Pour oil in skillet; add chicken and cook at medium heat. Stir until meat turns white, about 5 minutes. Stir in green pepper, onion, celery, chestnuts, bouillon, Accent, salt, vinegar and brown sugar. Cover and simmer for 10-15 minutes. Stir often. Add bean sprouts and pineapple. Mix cornstarch with water and stir into mixture. Simmer for 3 minutes. Serve over rice. Serves 4.