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1/2 c barbecue sauce
1/2 c orange juice
1/4 c packed brown sugar
2 tbsp vegetable oil
2 tbsp all-purpose flour
1/4 tsp salt
4 c cubed cooked chicken
2 5.5 oz cans pineapple chunks -- drained
1 8 oz can sliced water chestnuts -- drained
1 1/2 tsp ground ginger
hot cooked rice
In a large saucepan, combine the first six ingredients until smooth.
Bring to a boil; reduce heat and simmer for 2 minutes, stirring
occasionally. Add the chicken, pineapple, water chestnuts and ginger;
cover and simmer for 10 minutes. Serve over rice.
