1 young chicken
3 c. water
Chunks of celery
1 c. pineapple juice
3 tbsp. shoyu
1/4 c. cider vinegar
1/2 c. finely sliced green pepper
1 c. cashew nuts
Onion
Carrot
1/4 tsp. thyme
1/4 tsp. salt
1/4 tsp. pepper
1/4 c. brown sugar
3 tbsp. cornstarch
2 cans chunk pineapple

Boil meaty pieces of chicken until tender. Use thighs and breast cut in four pieces. Cool liquid in which meat has been cooked and seasoned with celery, onion, carrot - cut in small pieces, thyme, salt and pepper. Best if stands in refrigerator.

Next day, remove bones and skin and place meat in casserole. Put pineapple juice, shoyu, vinegar, brown sugar into saucepan. Heat and stir in cornstarch. Cook until clear. Add green peppers, pineapple and cashew nuts. Simmer about 5 minutes. Pour sauce over chicken and place in oven until chicken is heated.