2 1/2 pounds chicken pieces
2 low sodium chicken bouillon cubes
1 tablespoon margarine
1 cup diced green pepper
1 cup thinly sliced radishes
1 cup unsweetened pineapple chunks; canned
1/2 cup juice from pineapple
1 teaspoon light soy sauce
2 tablespoons flour
4 1/2 cups rice, cooked
chow mein noodles, optional

Instructions

Simmer the chicken in water with bouillon cubes. Remove meat from bones and cut into chunks. Save 1 cup of chicken broth. While chicken is cooking, melt margarine in frying pan or wok and sauté the radishes, green peppers, and pineapple until crisp tender, but not brown. (Put rice on to cook). Mix 1 cup saved chicken broth with 1/2 cup pineapple juice and 1 tsp. soy sauce. Add to pan. Mix flour with 1 Tb. cold water and stir to remove lumps. Add to vegetables. Add cut up chicken and a dash of pepper, and cook until everything is hot. Serve over rice. If desired, sprinkle chow mein noodles on top. Serving size: 3/4 cup mixture served over 3/4 cup cooked rice).