1 (16 oz.) can pear halves
1/4 c. water
1/2 c. ginger ale
1/4 c. brown sugar
3 tbsp. soy sauce
4 chicken breasts (skinned & boned)
3 tbsp. oil
1 tbsp. cornstarch
1/4 c. water
Salt & pepper to taste
1/2 c. coarsely chopped walnuts
3 c. hot cooked rice

Drain pear halves into a 1 cup measuring device. Add enough water to make 3/4 cup liquid. In a small bowl combine juice mixture, ginger ale, brown sugar and soy sauce. Cut chicken into 3/4 inch pieces. Heat oil in wok and stir fry chicken pieces until firm and white (5-7 minutes). Add ginger ale mixture. Reduce heat to medium. Cover. Stir occasionally. Simmer over medium heat 10 minutes.

In a small bowl combine cornstarch, 1/4 cup water and salt. Stir into chicken mixture until sauce thickens. Add pear halves and nuts. Serve over rice. Serves 4.