2 c. cut-up chicken
2 tbsp. salad oil
1/2 c. sliced green pepper
2/3 c. diagonally sliced celery
1 (8 3/4 oz.) can water chestnuts, sliced
1 (6 oz.) pkg. frozen Chinese or pea pods
1/2 c. chicken broth
1 (8 3/4 oz.) can pineapple chunks in syrup
1/4 c. sugar
1 tbsp. cornstarch
1/2 tsp. ginger
2 tbsp. vinegar
2 tbsp. soy sauce
1/2 tsp. salt
1/8 tsp. pepper

Cut chicken in small pieces. Heat oil in wok over high heat. Add chicken. Stir fry for 5 minutes. Add onion, pepper, celery and chestnuts. Stir fry 2 minutes. Add pea pods, broth and pineapple with syrup. Stir fry 2 minutes.

Mix together sugar, cornstarch, ginger and stir in vinegar and soy sauce. Pour over chicken and vegetables in wok. Reduce heat and simmer until thick, stirring continuously, about 2 minutes. Add salt and pepper. (Don't over cook vegetables should be crisp and bright green.) Serve over rice or Chinese noodles. Serves 4.