HAND FULL OF CHOPPED:

Green bell peppers
Red bell peppers
Japanese Radish
Onion
Snow peas
Carrots
Zucchini
2 cans chopped water chestnuts
3 cloves fine chopped garlic
Bean sprouts

3 breasts of chicken or 3 filets of fish
3-4 c. rice
Cooking oil
1 c. vinegar
1 c. water
1 c. sugar
3 tbsp. cornstarch
Garlic bread

1) Chop veggies and store in a bowl in refrigerator.

2) Make rice (I sometimes use leftover rice and fry it with sauteed onions).

3) Bake fish or chicken.

4) Combine vinegar, sugar and water in a pan and bring to a boil. Reduce heat to simmer. In a cup add cornstarch and a few drops of water, stirring as you go until consistency is thick. Add to vinegar and sugar water stirring until it boils and clears.

5) Once fish or chicken is cooked, cut subject into small square chunks; spread subject on cookie tray; coat with Bar-B-Q Sauce and broil; turn subject over and repeat with sauce. Sauce should be boiled on (thicker the better). Don't burn it!

6) Quick cook veggies in oil using large pan or wok. About 5 minutes. Maybe less.

7) Drain veggies and put in bowl.

8) Serve Sweet and Sour Sauce in bowl.

9) Serve fish or chicken in a bowl.

10) Serve garlic toast in a basket.

11) Serve rice on a plate.

12) Provide small bowl of Bar-B-Q Sauce on the table.

13) Veggies are spooned over rice; Sweet and Sour Sauce is poured over veggies; fish or chicken on side; delicious with garlic bread. Serves 4-6.

Thank you Doug for this GREAT RECIPE!!