Pineapple Orange Chicken

Based on a recipe in an ad. . . . .

Pineapple Orange Chicken
Makes 4 servings

20 oz pineapple chunks, drained; reserve juice
uncooked rice (1 - 2 cups, depending on how much rice you want)
chicken breasts, cut into half-inch pieces (3/4 lb - 1 1/4 lb)
1 tablespoon seame oil or other oil
4 tablespoons cornstarch, divided
veggies - red bell pepper, sugar snap peas, bok choy, etc.
1/3 cup rice vinegar
1/4 cup brown sugar
1 tablespoon ketchup
1/4 cup soy sauce
1/4 - 1/2 cup orange juice

optional toppings: red chilies, cashews, sliced green onions. . .

Cook rice using pineapple juice plus additional water as needed (an uncooked serving of rice is 1/4 cup; for four servings, use a cup of rice and two cups of the water - juice mixture).

Toss chicken with 2 tablespoons of cornstarch, then brown in oil.  Add in pineapple and veggies and cook until softened.

Mix together remaining cornstarch in 1/4 cup water, then add rice vinegar, brown sugar, ketchup, soy sauce, and orange juice to it.  Stir into chicken - veggie mixture until sauce starts to thicken.  Add red chilies if using.

Serve over rice, topped with cashews and green onions.