2 tbsp. oil
3 single chicken breasts
4 cloves garlic
1 yellow pepper
2 med. size carrots, sliced thin, cut at a bias
2 c. strong chicken broth
16 oz. can pineapple cubes, reserve juice
Mandarin orange segments, drained
2 c. pea pods
1 tbsp. soy sauce
1 tbsp. vinegar, white
1 tbsp. Lee Kum Kee Sauce (hoisin sauce may be substituted)
1/4 c. orange marmalade
1/4 c. cornstarch
Garnish: toasted coconut, maraschino cherries, sunflower seeds

Skinless, boneless and cut into 1/3" x 1/3" x 1 1/4" strips.

Cut into 1/3" x 1/3" x 1 1/2" strips. Green pepper may be substituted.

Heat oil in wok, add chicken breast and stir fry until lightly golden and almost firm. Add garlic, peppers, carrots and strong chicken broth. Cover and simmer for 2 minutes. Add pineapple cubes, mandarin orange segments, pea pods, soy sauce, vinegar, Lee Kum Kee Sauce and orange marmalade. Stir fry for 1 minute. Mix pineapple juice into cornstarch and stir into the chicken mixture. Simmer for 1 minute. Serve on hot white or brown rice and garnish with toasted coconut, maraschino cherries and sunflower seeds.