Sweet & Sour Chicken Nuggets

This is especially yummy. I cut the onions real big so I can pick them out. (I put them in in the first place for the flavor they add...but I just don't like onions.)

1 Med green pepper, cut into chunks

1 large onion, cut into wedges

1-2 T Oil

1 can chicken broth (14 1/2 oz)

1/2 c. pancake syrup

1/4 c. vinegar

1 T soy sauce

1 can (8 oz) pineapple chunks, drained (save the liquid)

1-2 T. cornstarch

1 1/2 c frozen chicken nuggets, thawed

1. Saute pepper and onion in oil until crisp tender. Remove and keep warm.

2. Add broth, syrup, vinegar and soy sauce to saucepan. (is that the same as a pot??) Bring to boil.

3. Drain pineapple juice into a cup/bowl, set pineapple chunks aside. Combine cornstarch and juice until smooth. Gradually add to broth mixture. Bring to boil. Cook and stir 2 minutes or until slightly thick.

4. Add chicken. cook 2 minutes. Add pineapple and vegetables. Heat through.

Serve over rice.