1 chicken, skinned, boned, and cut into strips
1/3 c. soy sauce
2 tbsp. lemon juice
1 tsp. ground ginger
6 tbsp. oil
6 celery stalks, sliced
4 red peppers, cut into strips
4 onions, quartered
2 (20 oz.) cans chunk pineapple in syrup
1/4 c. vinegar
1/2 tsp. salt
1/2 c. water
2 tbsp. cornstarch

In a bowl stir chicken, soy sauce, lemon juice, and ground ginger. In a skillet or Wok over medium heat, in hot oil, cook celery, peppers and onions until tender-crisp, remove. In drippings, over high heat, cook chicken mixture until tender, stirring frequently.

Return vegetables to pan; add pineapple with syrup, vinegar, and salt. In a cup stir water and cornstarch together; add to pan. Cook until sauce is thickened and smooth, stirring constantly. Makes 8 servings.