We used to spend a small fortune on Chinese takeout each month because everyone in our family loved sweet and sour chicken with white rice. Then I figured out how easy it is to cook this myself. After some tweaking and changing ingredients around, I came up with this version that's just perfect for my family. If you prefer more veggies and your kids don't oppose, try adding some chopped onion and green peppers in addition to the celery. Mine just don't like it, so I usually leave it out.

• 2 cups green pepper
• 2 cups celery, sliced diagonally
• 2 tablespoons oil
• 1 tin (14 ounces) unsweetened pineapple tidbits (drained)
• 2 cups drained pineapple juice with water added to make up
• 5 tablespoons cornstarch
• 2/3 cup brown sugar
• 1/3 cup vinegar
• 1/4 cup soy sauce
• 4 cups left over chicken, cut in cubes
• cooked rice (as required)

Saute vegetables in oil until tender crisp. Remove from pan. Combine pineapple juice with water, cornstarch, brown sugar, vinegar and soy sauce in saucepan. Cook, stirring constantly until sauce thickens. Add drained pineapple, vegetables and chicken. Heat and serve with rice.
This easy chicken recipe serves 8-10.