Sweet-and-Sour Chicken

recipe from Taste of Home

1 1/4 pounds boneless skinless chicken breasts,
 cut into 1 inch strips

1 tablespoon vegetable oil

salt and pepper to taste

1 can (8 oz) pineapple chunks

1 can (8oz) sliced water chestnuts, drained

2 medium carrots, sliced

2 tablespoons soy sauce

4 teaspoons cornstarch

1 cup sweet-and-sour sauce

1/4 cup water

1 1/2 teaspoons ground ginger

3 green onions, cut into 1 inch pieces

1 1/2 cups fresh or frozen snow peas

hot cooked rice

In a large skillet, saute chicken in oil for 4-5 minutes; drain

Sprinkle with salt and pepper

Drain pineapple, reserving juice; set pineapple aside

In a 5 qt slow cooker, combine chicken, water chestnuts, carrots, soy sauce, and pineapple juice.

Cover and cook on low for 3 hours or until chicken juices run clear.

In a small bowl, combine the cornstarch, sweet-and-sour sauce, water and ginger until smooth.

Stir into slow cooker.

Add onions and reserved pineapple; cover and cook on high for 15 minutes or until thickened.

Add peas; cook 5 minutes longer.

Serve with rice

* we left out the water chestnuts and onion

* could add more pineapple chunks