2 whole boneless chicken breasts, cut in strips (2 c.)
2 tsp. oil
1/2 tsp. salt
1 c. chopped green peppers
1 (12 oz.) can pineapple chunks
2 tbsp. cornstarch
1/2 c. sugar (or less)
3 tbsp. Chun King soy sauce
3 tbsp. vinegar
1/3 c. water
1 (16 oz.) can Chun King chow mein vegetables, drained

Heat oil in large skillet. Stir and fry chicken until it turns white. Season with salt. Add green peppers and syrup drained from pineapple. Bring to boil and cook 3 minutes.

Mix cornstarch, sugar, soy sauce, vinegar and water. Stir into chicken mixture. Cook until thick. Stir in pineapple chunks and chow mein vegetables and heat through. Makes 5 (1 cup) servings.