Sauce
1 1/3 cup Ketchup
1 1/3 cup vinegar
2 cup sugar
3 tsp salt
2 cup water
4 tbsp cornstarch

Marinade
4-6 chicken breasts cubed
2 tbsp cooking wine
2 tbsp soy sauce
2 tsp salt
1 tsp pepper
3 tbsp cornstarch

Veggies
1 tbsp garlic
Sliced red peppers
Sliced onion
Sliced carrots
Sliced celery
Minced green onion
1 can pineapple

Marinade chicken for five to ten minutes. Heat oil and cook the chicken until 70% done. Add vegetables and sauce and remove from heat. Serves four.

To Freeze: Freeze in freezer safe container.

To Reheat: Simmer in covered pot until chicken is completely cooked and veggies are tender. The sauce should thicken with cooking.