2 whole chicken breasts, split in half, boned and skinned
2 tbsp. cornstarch
1/3 c. vegetable oil
1 red bell pepper, 1 inch pieces
2 green onions, sliced
1 (6 oz.) pkg. Chinese pea pods
1 (10 oz.) jar sweet and sour sauce
1 sm. can pineapple chunks
1 c. lightly packed, shredded Romaine lettuce
1 c. walnuts

Cut chicken into 1-inch square pieces. Place in bowl, add cornstarch, toss. Cook for 3 minutes in hot oil, stirring constantly. Add onion and pepper. Cook 5 minutes. Add pea pods, sweet and sour sauce and pineapple. Heat through. Stir in Romaine and walnuts. Serve with cooked rice. Serves 4 to 6.