2 lg. chicken breasts (skinned and boned)
3 tbsp. soy sauce
3 tbsp. oil
2 red peppers (cut in strips)
1 (20 oz.) can chunk pineapple in syrup
2 tbsp. vinegar
1/4 c. water
1 tbsp. sherry
3 celery stalks, sliced
2 onions, quartered
1/4 tsp. salt
1 tbsp. cornstarch

Cut chicken in half; cut across width into 1/8-inch-thick slices. In bowl, stir chicken with soy sauce and sherry. In skillet over medium heat, in hot oil, cook celery and peppers until crisp, then remove.

In drippings over high heat cook chicken mixture until tender, stirring frequently. Return celery and peppers to skillet; add pineapple with syrup, vinegar, and salt. In cup, stir water and cornstarch; add to skillet. Cook until sauce is thickened and smooth. Serve over rice. Serves 4.