1/2 lb chicken; pieces, skinned

2 chicken bouillon cubes;
(Borden Low Sodium)

1 tb margarine

1 c green pepper; diced (1 med. pepper)

1 c radishes; thinly sliced

1 c pineapple, raw; chunks, canned, unsweetened

1/2 c pineapple juice

1 ts light soy sauce

2 tb flour
ds pepper

4 1/2 c rice; cooked
chow mein 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 saute 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 mein
noodles on top.

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