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Sweet & Sour Chicken & Oriental Salad

Sweet & Sour Chicken

1 20 oz can Pineapple chunks (drained, reserve juice)
2 boneless chicken breasts
1 tsp vegetable oil
2 carrots thinly sliced
1 green pepper (chunked)
1 red pepper (chunked)
1 medium onion
1 clove garlic – pressed
1/2 cup ketchup
1/3 cup brown sugar
1 tbsp cornstarch
1 tbsp soy sauce
1 tsp ginger
1 tbsp lemon juice
Salt & pepper to taste
2 cups cooked rice

Drain pineapple, set aside juice.  Cut chicken breasts into small pieces, season with salt and pepper.  Cook chicken in oil until done; reduce heat.  Add carrots, peppers, onion and garlic; cover and simmer for 15 minutes.

Combine pineapple juice, ketchup, brown sugar, cornstarch, soy sauce, ginger and lemon juice in a small bowl until blended.  Stir into chicken mixture and simmer covered for an additional 10 minutes.   Stir in pineapple chunks; heat through. 

Serve over rice

Oriental Salad

Salad
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot julienned or shredded
1 green onion chopped
1 tbsp sliced almonds
1/3 cup chow mein noodles

Dressing
3 tbsp honey
1 1/2 tbsp rice wine vinegar
1/4 cup mayonnaise
1 tsp Grey Poupon Dijon mustard
1/8 tsp sesame oil

Prepare dressing ingredients in a bowl or shaker and set aside while preparing salad.   Prepare salad by tossing the chopped romaine with the chopped cabbages and carrots.  Sprinkle sliced green onion, almonds and chow mein noodles on top of the lettuce. 

Serve salad with dressing on top or on the side.