Sweet'n Sour Chicken

A classic, and very family friendly!

1 can pineapple chunks
1/2 cup chopped onion
2 tbsp shortening
1 1/4 cups water
2 cups carrot sticks
3 bouillon cubes or instant broth packets
1/4 cup firmly packed brown sugar
2 tbsp cornstarch
1/4 tsp ginger
1/4 cup ketchup
2 tbsp vinegar
1 tbsp soy sauce
2 cups diced cooked chicken
1 cup green pepper strips
3/4 tsp salt
1 tbsp butter
2 1/4 cups minute rice

Drain pineapple, reserving juice.  Add water to juice to make 2 1/4 cups.  Saute onion in shortening in large skillet until tender.  Add 1 1/4 cups water, carrots and bouillon or broth.  Cover and simmer 5 minutes.  Combine sugar, cornstarch and ginger; add ketchup, vinegar and soy sauce, and stir into vegetable mixture.  Cook until clear and thickened.  Add chicken, green pepper and pineapple; cover and simmer 5 minutes.  Meanwhile, bring measured liquid, salt and butter to a boil.  Stir in rice.  Remove from heat; cover and let stand 5 minutes.  Serve chicken mixture over rice.

Makes 6 servings.