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Sweet & Sour Chicken

In a bowl, mix the cornstarch and broth. Heat the oil in a skillet. Add chicken and stir-fry until browned. Add the broth mixture, pineapple, sugar, vinegar and bell pepper strips. Heat to a boil. Cook and stir until mixture boils again and thickens. Cover and cook over low heat for about five minutes, or until chicken is done. Serve over hot-cooked rice.


Recipe featured in the Food Fare Cookbook.


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