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In a large skillet, saute chicken in oil until chicken is lightly browned. Add onion and green pepper. Stir fry until vegetables are tender. Add 1/2 cup pineapple juice from can of pineapple, bouillon, water, vinegar, and brown sugar to the skillet and stir.
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In a small bowl, combine soy sauce and cornstarch-mix well. Stir mixture into the chicken, vegetables, and sauce in the skillet.
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Simmer until mixture thickens, stirring constantly. Add pineapple and mandarin oranges.