Sweet and Sour Chicken Nuggets
1 medium green pepper, cut into chunks
1 large onion, cut into wedges
1-2 Tbsp. vegetable oil
1 can chicken broth
1/2 c.maple syrup
1/4 c. cidar vinegar
1 Tbsp. soy sauce
1 c. pineapple chunks
2-3 Tbsp. cornstarch
2 1/2 c. thawed chicken nuggets (approximately 20)
cooked rice
Directions
1-In a large skillet, saute green pepper and onion in oil until crisp-tender; remove and keep warm. Add broth, syrup, vinegar and soy sauce to the skillet; bring to a boil.
2-Drain pineapple, reserving juice; set pineapple aside. Combine cornstarch and juice until smooth; gradually add to broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
3-Add chicken nuggets; cook for 2 minutes. Stir in the pineapple and sauteed vegetables; heat through.  Serve over rice.
Serves 4