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San Antonio Sweet 'n' Sour Chicken

Prep Time: 10 minutes, Cook time: 20 minutes
1 can (20 ounces) pineapple chunks in heavy syrup
2 Tbs. cornstarch
2 Tbs. soy sauce
2 Tbs. vegetable oil
1 pound skinless, boneless chicken breasts, cut into strips
2 medium green or red peppers, cut into 1-inch pieces (about 2 cups)
1 1/2 cups Texas Traditions Jalapeño Pepper Jelly (Vary the amount to your taste)
4 cups hot cooked rice

Drain pineapple, reserving syrup. In cup, mix cornstarch, syrup and soy sauce until smooth. Set aside. In medium skillet over medium-high heat, heat half the oil. Add chicken in 2 batches and cook until browned, stirring often. Set chicken aside.

Reduce heat to medium. Add remaining oil. Add peppers and cook until tender-crisp. Add Jalapeño Pepper Jelly and pineapple. Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return chicken to pan and heat through.

Serve over rice. Serves 4.

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