1 lb. chicken, cut into raw strips
Drakes fry mix
1/2 c. oil
3 lg. carrots, cut
3 lg. celery stalks, cut
1 green pepper, sliced
1 can pineapple chunks, drain most of liquid
1 jar LaChoy sweet and sour (pink)
1 can Chinese fancy vegetables drained into measured cup
Cornstarch
Sesame seeds, optional
Steamed rice

Fry chicken pieces in Drakes until golden brown. Set aside. Boil carrots, and celery until soft. Drain water, and add peppers, pineapple, Chinese vegetables, and sweet and sour sauce. Heat slowly on medium. If too thin, put 1 tablespoon cornstarch into vegetable liquid from Chinese vegetables. Stir well then add to hot vegetables, stirring constantly. When hot add chicken. Serve over rice. Sprinkle with sesame seeds.