Sweet and Sour Chicken

* from La Choy

• 2 tbsp vegetable oil, divided
• 1 small onion, chopped
• 1  large red bell pepper, seeded, cut into 3/4 in chunks
• 1 lb boneless skinless chicken cut into 2-1/2 in slices
• 1 (8 oz) can bamboo shoots, drained
• 1 (20 oz) can pineapple chunks, drained
• 1 (10 oz) jar sweet and sour sauce
• 1 tbsp soy sauce
• 1 tbsp cornstarch
• 1 tbsp water
• chow mein noodles (optional)

1. Heat 1 tbsp oil in large skillet or wok over high heat.
2. Cook and stir onion and bell pepper about 2 minutes, or until crisp tender. Remove from skillet; set aside.
3. Pour remaining 1 tbsp oil into skillet.
4. Cook and stir chicken about 4 minutes or until no longer pink.
5. Add onion and bell pepper back to skillet.
6. Stir in bamboo shoots and pineapple chunks.
7. Combine sweet and sour sauce and soy sauce in small bowl; add to skillet.
8. Stir together cornstarch and water until smooth; add to skillet.
9. Cook until heated through and sauce thickens.
10 Serve with chow mein noodles if desired.
Makes six 1 c servings.