Maple Sweet & Sour Chicken

• 1/4 cup Medium or Dark Amber syrup
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 3/4 cups juice drained from canned pineapple
• 1/4 cup vinegar
• 1 tablespoon soy sauce
• 3 cups cooked, sliced chicken
• 1/4 cup thinly sliced onion
• 1 cup drained canned pineapple chunks
• 1/2 cup thinly sliced celery strips, 1 inch long
• 2 tablespoons diced pimento
• 2 cups cooked rice
• 1 can or package of chow mein noodles
• 1/4 cup slivered toasted almonds (optional)

Combine maple syrup, cornstarch and salt. Stir into pineapple liquid. Add vinegar and soy sauce. Bring liquids to boil over high heat and reduce heat, cooking until thick. Stir occasionally.

Remove from heat and add chicken, onion, pineapple, celery and green pepper. Cook over medium heat for about 8 to 10 minutes, stirring occasionally. Add pimento and cook one minute longer. Serve over rice, sprinkle with almonds and top with noodles. Yield: 4 to 6 servings.