Sweet and Sour Chicken with Vegetables

3 cups hot, cooked instant rice (cooked as directed on package, omitting margarine & salt)

1 teaspoon oil

3/4 cup onions, coarsely chopped

3/4 cup carrots, thinly sliced

3/4 cup celery, sliced

1 small green pepper, cut into short thin strips

2 boneless, skinless chicken breast halves, cut into bite-sized pieces

1 (8 ounce) can pineapple tidbits in unsweetened juice, drained

1 (9 ounce) jar sweet and sour sauce or homemade sauce (recipe below)

1/2 teaspoon Chinese Five Spice Powder (do not add if using homemade sauce)

While rice is cooking, heat oil in large skillet over medium-high heat until hot.  Add onions and carrots; cook 5 minutes, stirring occasionally.  Add celery and bell pepper; cook and stir 3 minutes.  Stir in chicken, pineapple and sweet and sour sauce.  Bring to a boil.  Boil gently 5 to 10 minutes or until chicken is not longer pink, stirring occasionally.  Serve over rice.  Makes 6 servings.

Sweet and Sour Sauce

1 (6 ounce) can pineapple juice

1/4 cup white vinegar

2/3 cup sugar

1/3 cup ketchup

2 tablespoons cornstarch

1/2 teaspoon Chinese Five Spice Powder

In medium saucepan, over medium heat, mix together all ingredients.  Bring to boil and cook until thickened.

200 calories/serving (when using sweet and sour sauce in a jar)