Ingredients
1 medium green pepper, cut into chunks1 large onion, cut into wedges1 to 2 tablespoons canola oil1 can (14-1/2 ounces) chicken broth1/2 cup pancake syrup1/4 cup cider vinegar1 tablespoon soy sauce1 can (8 ounces) pineapple chunks2 to 3 tablespoons cornstarch20 pieces breaded chicken nuggets, thawedHot cooked rice
Preparation
In a large skillet, saute green pepper and onion in oil until crisp-tender; remove and keep warm. Add the broth, syrup, vinegar and soy sauce to the skillet; bring to a boil.
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.
Add chicken nuggets; cook for 2 minutes. Stir in the pineapple and sauteed vegetables; heat through. Serve over rice.
