ORIENTAL CHICKEN AND RICE

Title	ORIENTAL CHICKEN AND RICE
Category	Poultry
Author	Marilyn Lilyea
Ingredients	2 c. uncooked chicken cut into 1" cubes 2 carrots, sliced thin 2 onions, chopped 1 green and 1 red pepper cubed 2 medium cucumbers, peeled and sliced 2 stalks celery, cubed 1 can pineapple chunks, drained 1 clove garlic, finely chopped 1 can sliced water chestnuts 1 3/4 c. chicken broth 2 T. tomato paste 2/3 c. sugar 3 1/2 T. vinegar 2 T. corn starch 1/4 c. water 3 T. oil 3 T. soy sauce 4 c. cooked rice
Directions	Saute oil and garlic in large heavy pan. Add chicken and soy sauce, stir and saute for about 5 min. or until chicken is brown and hot. Add 3/4 c. chicken broth and stir until mixture boils. Cover and cook over low heat for 20 min. Blend until smooth: sugar, vinegar and tomato paste and add to chicken mixture. Add remaining broth, vegetables and fruit. Bring to a boil, cover and cook over low heat 10 min. Blend cornstarch and water, add to chicken mixture. Bring to a boil and cover and cook over low heat 5 min. Serve over hot rice. Pork may be substituted for chicken.