Sweet Sour Chicken Nuggets

Makes 4 servings

  • 1 medium sweet red pepper cut into small chunks
  • 1/2 cup onions chopped (optional)
  • 1-2 tablespoons vegetable oil
  • 1 14 1/2-ounce can chicken broth
  • 1/2 cup maple syrup
  • 1/4 cup cider vinegar
  • 1 tablespoon soy sauce
  • 1 8-ounce can pineapple chunks
  • 2-3 tablespoons cornstarch
  • 2 1/2 cups frozen chicken nuggets thawed

1.  In a skillet, sauté pepper and onion in oil until crisp-tender; remove and keep warm.

2.  Add broth, syrup, vinegar and soy sauce to the skillet; bring to a boil.

3.  Drain pineapple, reserving juice; set pineapple aside.

4.  Combine cornstarch and pineapple juice until smooth; gradually add to broth mixture.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Add chicken nuggets; cook for 2 minutes.  Stir in the pineapple and the sautéed vegetables; heat through.

Serve over rice

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