1 1/2 c. chicken tenders or boneless breast
1 c. instant pancake mix
Oil for frying
1/2 c. brown sugar
1/4 c. cider vinegar
1 c. pineapple chunks with juice
1/4 c. maraschino cherries
1 1/2 tbsp. cornstarch dissolved in 1/2 c. water
1/4 c. carrots & green peppers (sliced)

Cut chicken into 1 1/2 x 2 inch pieces. Boil until tender. Mix and bring to slow boil. Brown sugar and vinegar. Add pineapple chunks with juice, cornstarch, maraschino cherries, green peppers and carrots. Mix and let stand. Heat oil. Dip boiled chicken into pancake batter and fry until golden brown approximately 2-4 minutes. Pour sauce over chicken. Serves 4.