Chicken breast, boned
1 c. green pepper
1 c. onion (small)
1/2 c. celery
1/2 c. water
1 tbsp. cider vinegar
1 tbsp. cornstarch
1 c. brown sugar
1/4 c. butter
1 c. water

Boil chicken breast; chop into cubes. Chop green pepper, onion and celery into chunks. Melt butter. Add green pepper, onion and celery. Saute for about 15 minutes. Add cooked chicken. In a separate bowl, mix vinegar, water, cornstarch and brown sugar together. Slowly add mixture to chicken; let come to a boil and thicken. Serve over white or brown rice. Serves 6 to 8.