Sweet and Sour Chicken

About 30 minutes before serving, remove skin and bones from chicken breasts; cut breast meat into 1 1/2-inch chunks.

In a cup, mix vinegar, brown sugar, cornstarch, soy sauce, water, salt and pepper.

In a 12-inch skillet over medium heat in hot salad oil, cook onion until tender, stirring occasionally.

Increase heat to medium-high; add chicken.

Cook, stirring, until chicken loses pink color (5 minutes).

To chicken in skillet, add frozen peas, pineapple chunks with juice and cornstarch mixture.

Cook until mixture boils and thickens.

Makes 4 servings.