3 chicken breast, halved
5 tbsp. salad oil
1/2 c. brown sugar
1/2 c. vinegar
3/4 tsp. salt
1/3 tsp. powdered ginger
1 tsp. soy sauce
2 tbsp. cornstarch
1 can pineapple, drained (reserve liquid)
1 can mandarin oranges, drained
1 green pepper, sliced
1/2 c. maraschino cherries, halved
Rice, cooked

Dissolve cornstarch in 2 tablespoons of reserved pineapple juice. Heat oil in skillet. Brown chicken over medium heat and drain. Combine brown sugar, vinegar, slat, ginger, and soy sauce. Pour over chicken; cover and simmer 35 minutes. Remove chicken. Stir cornstarch and pineapple juice, blend into skillet. Combine pineapple, mandarin oranges, green pepper, and cherries in skillet and bring to a boil. Return chicken to pan, cover and simmer until chicken and pepper are tender. Serve over rice. You may use a whole chicken if you prefer.