1 bunch broccoli
2 whole chicken breast or other deboned chicken meat in bite size pieces
Cornstarch
1 egg
1 tsp. salt
Vegetable oil (peanut oil has a higher smoke point)
1 (8 oz.) can chunked pineapple in juice
1/3 c. packed brown sugar
1/3 c. catsup
1/4 c. white vinegar
1 (8 oz.) can water chestnuts, drained & sliced
1/2 yellow onion, cut in 1/2" cubes & parboiled
1/2 red bell pepper, cut in 1/2" cubes
1/2 green bell pepper, cut in 1/2" cubes

Cut the broccoli into florets, rinse and drain. Cut chicken into 2" pieces. Combine 6 tablespoons cornstarch, egg and salt. Add chicken pieces and mix well to coat. Heat 2 cups oil in wok or large skillet until a drop of water sputters. Adding one piece of chicken at a time, fry the chicken until crispy, about 3 minutes. Remove and drain. Drain all but 3 tablespoons oil, reheat and stir fry the broccoli 1 minute. Cover and let steam 2 minutes. Remove from heat.

Drain pineapple, saving juice. Add enough water to the juice to make 1 1/2 cups liquid. Add to wok with brown sugar, catsup, vinegar and 3 tablespoons cornstarch. (Mix the cornstarch with a little water to help prevent lumps.) Stir and cook sauce until thickened. Add broccoli, chicken, pineapple chunks, water chestnuts, onion and bell peppers just before serving. Stir and cook to heat everything through. Serve with rice. Makes 4 to 6 servings.