Hawaiian Chicken

Author

Unknown

Measurements	Ingredients
Two to Three Pounds	Chicken, cut up
$\frac{1}{2}$ Cup	Cornstarch
To Taste	Salt
$\frac{1}{2}$ Cup	Salad Oil
One Large Can	Pineapple Chunks (reserve juice)
One Small Bunch	Onions, cut up (tops too)
One Cup	Celery, cut in medium chunks
Two	Bell Peppers, seeded and cut-up
$\frac{1}{4}$ Cup	Brown Sugar
Three Tablespoons	Soy Sauce
One Teaspoon	Powdered or Fresh Ginger

Preheat oven to 350°F (implied, a moderate oven temperature is appropriate).
In a bag, shake the chicken pieces with salt and cornstarch until coated.
Fry the coated chicken pieces in salad oil until medium brown.
Place the browned chicken pieces in a baking dish.
Put the chopped vegetables (onions, celery, bell peppers) and the drained pineapple chunks over the chicken pieces.
Make the sauce: Mix the oil from frying the chicken (be sure it’s not more than $\frac{1}{3}$ cup), $\frac{1}{4}$ cup of brown sugar, the reserved pineapple juice from the can, three tablespoons of soy sauce, and one teaspoon of ginger.
Pour the sauce over everything in the baking dish.
Cover the dish with foil.
Bake for 45 minutes, or until the chicken is tender and done. (The card notes a very small chicken would take less time).
Serve with boiled rice.