• 2 lbs chicken breasts
• ¼ c soy sauce
• 3 T vegetable oil
• 1 t ground ginger
• ½ t onion salt
• ¼ t pepper
• 2 T instant minced onion
• 3 T vegtable oil
• 1 can pineapple tidbits (8 ¾ oz)
• ½ c orange juice
• 2 t cornstarch
• ¼ c water
• ½ c orange sections
• ¼ c toasted slivered almonds

Wash and dry the chicken; arrange in a single layer in shallow pan.

Combine soy sauce, 3 tablespoons oil, ginger, onion salt, pepper and onion; pour over chicken. Let stand 1 hour, turning once.

Drain chicken; reserve liquid.

Heat 3 tablespoons oil in skillet; add chicken; brown on all sides. Chicken will be quite dark.

Drain pineapple; add juice to reserved soy mixture; add orange juice. Pour over chicken in skillet; lower heat; cover; simmer 30 minutes or until chicken is tender.

Remove chicken while making sauce. Combine cornstarch and water; stir into liquid in skillet. Heat until thickened and bubbly. Add orange sections, pineapple tidbits, and chicken; heat until piping hot. Sprinkle with almonds.

Preparation time: 1 hour
Cooking time: 35 minutes

In the Headlights