Sweet and Sour Chicken with Vegetables

I make this all the time. I'll be honest, I don't usually make my own sweet and sour sauce, but this recipe, while not probably very authentic, tastes good with this recipe. The Chinese Five Spice was my own personal addition and I think makes it so tasty.

3 cups hot, cooked instant rice (cooked as directed on package, omitting margarine & salt)

1 teaspoon oil

3/4 cup onions, coarsely chopped

3/4 cup carrots, thinly sliced

3/4 cup celery, sliced

1 small green pepper, cut into short thin strips

2 boneless, skinless chicken breast halves, cut into bite-sized pieces

1 (8 ounce) can pineapple tidbits in unsweetened juice, drained

1 (9 ounce) jar sweet and sour sauce or homemade sauce (recipe below)

1/2 teaspoon Chinese Five Spice Powder (do not add if using homemade sauce)

While rice is cooking, heat oil in large skillet over medium-high heat until hot.  Add onions and carrots; cook 5 minutes, stirring occasionally.  Add celery and bell pepper; cook and stir 3 minutes.  Stir in chicken, pineapple and sweet and sour sauce.  Bring to a boil.  Boil gently 5 to 10 minutes or until chicken is not longer pink, stirring occasionally.  Serve over rice.  Makes 6 servings.

Sweet and Sour Sauce

1 (6 ounce) can pineapple juice

1/4 cup white vinegar

2/3 cup sugar

1/3 cup ketchup

2 tablespoons cornstarch

1/2 teaspoon Chinese Five Spice Powder

In medium saucepan, over medium heat, mix together all ingredients.  Bring to boil and cook until thickened.