2 c. sliced (1 inch strips) raw chicken breast meat
18 cubes pineapple
1 green pepper, cut into 1 inch long, thin slices
1 c. sliced celery
Salt and pepper to taste

SAUCE:

1/4 c. white vinegar
1/2 c. apricot nectar
1/2 c. brown sugar
1 tbsp. Worcestershire sauce
2 tbsp. catsup
1/2 tsp. cornstarch

Prepare sauce first by mixing all ingredients except cornstarch. Simmer for a few minutes. Thicken with cornstarch diluted with a little water.

Saute chicken in a little oil until lightly golden; add other ingredients and stir constantly. Drain off excess oil; add to sauce. Salt and pepper to taste.