2 c. chicken breast (1 inch strips)
1 (16 oz.) can pineapple chunks
1 green pepper (1 inch strips)
1 c. chopped celery
Salt and pepper to taste

SWEET AND SOUR SAUCE:

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

Combine vinegar, apricot nectar, brown sugar, Worcestershire sauce and catsup; simmer 30 minutes. Thicken with cornstarch diluted in water.

Saute chicken in oil (do not brown). Add all ingredients and stir constantly. Add sweet and sour sauce. Salt and pepper to taste.