Sweet and Sour Chicken

The classic American version of the Chinese classic. This one is not battered and deep fried.

1 lb. Boned chicken breast
1 can water chestnuts, sliced
half a green pepper
1 c. fresh snow peas (I use fresh sugar snaps now when I can find them)
4 Tbsp. Oil

Sauce:
half a cup water
half a cup pineapple juice
1/4 c. honey or sugar
1/4 c. wine vinegar
1/4 c. catsup
2 Tbsp. Soy sauce
1/4 tsp. Ginger
2 Tbsp. Cornstarch
1/4 c. water
16 pineapple chunks (canned is traditional but fresh is fine too)

Cut chicken and peppers into 1-inch cubes, set aside. Heat 2 Tbsp. Oil in wok or skillet. Simmer chicken in oil to heat through. Stir fry until opaque. Remove and rinse wok. Add 2 Tbsp. Oil, and stir fry chestnuts for1 minute. Add green pepper and peas, stir fry for 1 minute more. Remove vegetables and rinse wok. In clean wok, combine first 7 ingredients of sauce. Bring to boil, stirring constantly. Dissolve cornstarch in 1/4 c. water and combine. Stir into the hot sauce mixture and heat until thickened. Add pineapple. Pour chicken and vegetables into the sauce. Heat. Serve on a bed of rice.
Serves 4 to 6.