Updated: Monday, 26 Nov 2012, 3:41 PM CST
Published : Monday, 26 Nov 2012, 6:58 AM CST
Recipe from viewer Heidi Fagre.
1/2 cup sugar
3 Tbsp cornstarch
1/2 cup white vinegar
8 ounce can pineapple chunks (reserve juice)
1/4 cup soy sauce
1/2 teaspoon salt
1 clove garlic
1/2 teaspoon paprika
1/2 teaspoon ground ginger
1 cup chopped celery
1 cup chopped onions
3 cups, diced cooked chicken
1 cup chopped green pepper
4 ounce can mushroom stems and pieces, drained
8 ounce can sliced water chestnuts
Combine sugar and cornstarch in saucepan, stir in vinegar, juice from pineapple chunks, soy sauce, garlic, paprika, ginger, celery, and onion. Bring to boil and reduce heat to simmer. Stirring constantly until thickened about 20 minutes. Stir in pineapple chunks, chicken, bell pepper, mushrooms, and water chestnuts. Freeze.
To serve: Thaw chicken and put in baking dish at 350 degrees for 45 minutes. Serve with rice.