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preferably use chicken cutlet
breasts, cut in half
salt and pepper
flour (to coat chicken)

Fry in saucepan (do not overcook). Set chicken aside.

1 can sliced pineapple
1 c. sugar
2 Tbsp. cornstarch
3/4 c. cider vinegar
1 Tbsp. soy sauce
1/4 tsp. ginger
1 chicken bouillon cube
1 large green pepper, cut
crosswise in 1/4-inch
4 or 5 carrots, peeled and
sliced crosswise in
1/4-inch circle
1 can water chestnuts
1 or 2 c. Uncle Ben's rice
1 can (7 oz.) pineapple juice
(if desired for more
pineapple taste)
walnuts, chopped (optional)
Drain pineapple, pouring syrup into 2 cup measure. Add
water to make 1 1/4 cups or if desired, additional pineapple
juice. In medium saucepan, combine sugar, cornstarch, pineap-
ple syrup, cider vinegar, soy sauce, ginger and bouillon cube.
Bring to boiling, stirring constantly. Boil about 2 or 3
minutes. Pour over chicken. Add green peppers, carrots, water
chestnuts and pineapple. Bake about 30 minutes. Follow
instructions on box to make rice.
Spread rice on plate, then your baked Waikiki Chicken
Dish and then top with walnuts, if desired.

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