1. Cook chicken nuggets for only half of required baking time and set aside. 2. Saute onion and green pepper in vegetable oil until crips tender. 3. Add pineapple chunks, reserving juice. 4. Heat on low. 5. Add cornstarch to reserved pineapple juice and stir until dissolved. 6. Add chicken broth, pancake syrup, vinegar, garlic powder, and soy sauce to vegetable mixture. 7. Bring to a boil and add cornstarch mixture. 8. Continue to boil until mixture begins to thicken@ 2-3 minutes. 9. Reduce heat. 10. Add chicken and stir to coat them in sauce. 11. Cook until heated through@ 5-10 minutes. 12. Serve over rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
