1 chicken, 3 lbs., cut up
1/2 c. flour
1/2 c. chicken
2 tbsp. cornstarch
1/2 c. cider vinegar
1 tbsp. soy sauce
1 c. chicken broth (bouillon can be used)
1 green pepper
1 med. can pineapple chunks

Shake chicken in a bag with flour and brown lightly in fat, 3 tablespoons oil. Mix sugar and cornstarch together. Add hot chicken stock and vinegar. Stir constantly over medium heat until thickened. Pour over browned chicken with pineapple and bake, covered 35 to 40 minutes (or until tender) at 350 degrees. Add green pepper strips and walnuts (option) the last 5 minutes. Complete baking 45 to 50 minutes.