Aloha Chicken

2 1/2 lb chicken pieces, skinned

2 chicken bouillon cubes, low sodium

1 tablespoon margarine

1 cup green pepper, diced (1 med. pepper)

1 cup radishes, thinly sliced

1 cup pineapple chunks, canned, unsweetened

1/2 cup juice from pineapple

1 teaspoon light soy sauce

2 tablespoon flour

dash pepper

4 1/2 cups rice, cooked

1 can chow mien noodles, optional

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 mien noodles on top.

Serves 6. (Portion is 3/4 cup mixture served over 3/4 cup cooked rice.)

Exchanges: Bread 2 1/2 and Meat 2.