Pineapple Chicken

1 tablespoon cider vinegar
2 teaspoons ginger
1 pound chicken breast, cut into cubes
20 oz. can pineapple chunks, juice reserved
½ cup chicken broth
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce
½ teaspoon chili powder
1/8 teaspoon ground cloves
1 cup cherry tomatoes
3 scallions, finely chopped
2 teaspoons cornstarch mixed with 1 tablespoon water

In a bowl, combine vinegar, ginger. Add chicken, tossing to coat.

In medium skillet combine ½ cup pineapple juice, broth, brown sugar, Worcestershire sauce, chili powder and cloves. Bring to boil. Reduce heat and simmer.

Add chicken and cook until cooked through about 5 minutes. Add pineapple chunks, tomatoes, scallions and cornstarch mixture and cook. Stir until thickened. About 2 minutes.

Egg Roll Filling

This is a recipe my family has perfected over years of cooking Chinese food. It may not be exactly what you eat in a Chinese resturant, but take a bite, I bet you are going to enjoy it.

3/4 pound hamburger or ground turkey
1 medium onion, thin slices
1 teaspoon fresh garlic, minced
1/2 cup shredded cabbage
1/2 cup shredded carrots, fine
salt an pepper to taste
garlic powder to taste
seasoned salt to taste
1 pkg. egg roll wrappers

Add all ingredients to pan. Cook until beef or turkey is done. Drain off fat. Fill egg roll wrappers and cook in oven according to package directions or until golden brown on the outside.

My Notes:
*You may add more cabbage or carrots, remember cabbage cooks down.
*Egg roll wrappers are sometimes difficult to find. Try looking in a store that has a wide selection of international foods.
*The directions on how to role the wrappers is inside the package.
*Make sure to let the egg rolls cool for a few minutes before biting into them. They will be very hot on the inside!