6 chicken breasts (deboned)
1/2 c. flour and 4 tbsp. flour (2 separate uses)
1 tsp. salt
1/4 tsp. pepper
Oil
6 tbsp. brown sugar
1/2 tsp. salt
1/2 c. cider vinegar
2 tsp. Worcestershire sauce
1 c. canned chicken broth
1 can (20 oz.) pineapple chunks
1 1/2 green peppers, cut in thin strips
3/4 c. onion, cut into thin strips
1 bunch bok choy (Chinese cabbage), cut in strips
1/2 c. dry roasted peanuts (more if desired)

Rinse chicken breasts and pat dry. Cut into thin strips.

Combine 1/2 cup flour, 1 teaspoon salt, 1/4 teaspoon pepper in small paper bag and shake well. Place strips of chicken in bag and coat well.

Heat oil in very large skillet. Add chicken and cook until slightly browned. Remove finished chicken to plate and continue until all chicken has been cooked.

In separate bowl, combine 4 tablespoons flour, 1/2 teaspoon salt, brown sugar, cider vinegar and Worcestershire sauce.

Return chicken to skillet and pour above mixture over chicken. Mix quickly and thoroughly.

Add broth, pineapple and pineapple juice and mix well. Cook for 15 minutes.

Just before serving, add green pepper, onion, bok choy and peanuts. Cook for 5 minutes, since vegetables should be crisp. Serve over white rice.

Serves 8.