SKILLET SWEET AND SOUR CHICKEN


2 whole chicken breasts, skinned and boned
2 tablespoons vegetable oil
1 1/2 cups thin onion rings
1 cup thinly sliced carrots
1 cup thinly sliced celery
ONE (8 1/2-ounce) can pineapple tidbits, drained
ONE (8-ounce) package frozen snow peas, thawed or use fresh

SAUCE:

2 tablespoons cornstarch
2 tablespoons sugar
1/2 teaspoon ginger
2 tablespoons soy sauce
2 tablespoons vinegar
ONE (10 1/2-ounce) can chicken broth

Wash chicken breasts well under cold running water; pat dry with paper towels. Cut chicken into julienne strips, slicing across the grain of meat. Set aside.

Heat oil in electric skillet at medium heat; add chicken strips and onion rings and saute until lightly browned, about 5 to 8 minutes.

Add carrots, celery, drained pineapple tidbits and snow peas; stir to combine well. Saute for 3 to 4 minutes, stirring constantly.

To make sauce, blend cornstarch, sugar, ginger, soy sauce, vinegar and chicken broth in small bowl. Stir until smooth. Pour over mixture in skillet; bring to boiling point, stirring constantly until mixture thickens. Serve with rice or noodles. Serves 4.

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