(Michigan State Fair)
2 cubes low-sodium chicken bouillon
1 pound boneless, skinless chicken breast, cut into strips
¼ cup strawberry vinegar
1 (20-ounce) can pineapple tidbits, drained; juice reserved
1 medium green or red pepper
½ cup sliced onions
½ cup sliced carrots
1 cup broccoli florets
¾ cup cashews
Hot cooked rice
In a large nonstick skillet, brown chicken strips; add onion and cook 1 minute longer. Remove pan from heat.
Dissolve the chicken bouillon in the reserved pineapple juice; add the vinegar and stir well. Add to the browned chicken. Return pan to medium heat. Stir in broccoli, carrots, pepper and cashews. Cook until vegetables are crisp-tender. Add the pineapple tidbits and serve over hot rice.