Sweet and Sour Chicken
1 (20-ounce) can pineapple chunks (reserve juice for sauce)
¼ cup soy sauce
½ cup cider vinegar
¾ cup light brown sugar
¼ cup flour
1½ green peppers, diced
1 cup celery, chopped
1 (8-ounce) can sliced water chestnuts, drained
1½ pounds cooked chicken in strips
1. In a large saucepan over medium heat, blend reserved pineapple juice, soy sauce, vinegar, and brown sugar; stir in flour and stir until thickened.
2. Stir in vegetables and water chestnuts then mix in chicken strips; cook until heated well.
3. Stir in pineapple chunks; heat thoroughly.
4. Serve over rice