Chow Mein

1/4 C. vegetable oil
1 t. salt
1/4 t. pepper
2 C. sliced cabbage
3 C. thinly sliced celery
1 can bean sprouts, drained
1 can sliced water chestnuts, drained
2 t. sugar
2 C. chicken broth or water
2 1/2 T. cornstarch
1/4 C. water
1/4 C. soy sauce
2 C. cooked and cut-up chicken or pork
Chow Mein noodles
Rice

Heat oil, salt, and pepper in a deep skillet. Add vegetables and sugar. Stir in broth and cook for 10 minutes. In a small dish mix the cornstarch, water, and soy sauce. Add to skillet and stir until thickened. Add meat and heat through.

Pineapple Chicken

3 chicken breasts, cooked & cubed
1 lg. green pepper, diced
2-3 T. onion, chopped
1, 20 oz. can pineapple tidbits, drain and save juice
1 C. chicken broth
2 T. soy sauce
2 T. white vinegar
4 T. brown sugar or honey
2 T. cornstarch
1/4 C. cold water

Saute green pepper, onion, and pineapple in a non-stick pan for 3-5 minutes. Add broth, pineapple juice, soy sauce, vinegar, and brown sugar. Stir cornstarch in cold water. Add to mixture. Cook and stir until thickened. Add chicken and heat through. Serve over rice.

ONE DISH CHICKEN AND RICE BAKE

1 cream of chicken soup
1 C. water
3/4 C. uncooked rice
1/4 tsp paprika
1/4 tsp ground pepper
4 skinless boneless chicken breasts

Mix, soup, water, rice, paprika, and pepper in a 2 quart shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover with foil. Bake at 375 for 45 minutes or until rice is done.