1 tbsp. oil
2 tbsp. butter
4 chicken breasts, skinned, boned & cut in 3/4-inch strips
1/4 c. dark brown sugar
1/4 c. vinegar
1 1/2 tbsp. cornstarch
1 green pepper, cut in strips
1 c. unsweetened pineapple chunks
1 tbsp. soy sauce
1/2 c. cashews

Melt oil and butter in wok or heavy skillet. Saute the chicken strips quickly - don't overcook. In a saucepan, combine the sugar and cornstarch with the vinegar and liquid from the pineapple. Cook, stirring constantly, until the sauce is thick and shiny. Add soy sauce.

When ready to serve, add nuts, chicken, green pepper and pineapple to sauce, and heat to the boiling point. Serve at once with rice. Serves 6.