Chicken Oriental

Use chicken breasts and cut down on cooking time if you are in a hurry. I usually cook 15-20 minutes instead of one hour.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  broiler-fryer chicken, cut up (or 4 boneless, skinless chicken breasts)
• 1  teaspoon msg
• 1⁄4 cup butter or 1⁄4 cup margarine
• 3 -4  ounces  canned mushrooms
• 1 (14 ounce) can pineapple chunks
• 2  tablespoons sugar
• 1  tablespoon soy sauce
• 2  tablespoons vinegar
• 2  green peppers, cut in strips
• 2  medium onions, sliced
• 1 1⁄2 tablespoons cornstarch

Directions

1. Sprinkle MSG on flesh side of chicken and a little over skin side 15 to 20 minutes before cooking. The brown chicken pieces on all sides in butter in skillet.
2. Drain mushrooms and pineapple chunks, combine and measure liquids. Add enough water to measured liquid to make 2°C Add to skillet; bring to boil. Cover; reduce heat and simmer 1 hour.
3. Stir in sugar, soy sauce, and vinegar. Add mushrooms, pineapple chunks, green peppers, and onion. Cook 15 minutes longer.
4. Blend cornstarch with small amount of water; stir into hot mixture. Cook, stirring until slightly thickened. Serve with hot cooked rice.