• 8 Chicken breasts, cleaned, skinned, bite sized pieces

• ¾ cup flour

• 1 cup ground almonds

• ½ t. salt, dash of ground pepper

• ½ cup butter

• ½ cup oleo

• 3 T. cornstarch

• ½ cup white wine vinegar

• ½ cup brown sugar

• ½ cup white wine

• Dash Tabasco sauce

• 1 T. A-1 sauce

• 2 t. ginger

• 1 t. Dijon mustard

• 1 T. soy sauce

• 6 oz. pineapple juice

Mix flour, almonds, salt and pepper and coat chicken pieces with mix.  Fry chicken in butter and oleo until crisp.  Mix cornstarch, vinegar, brown sugar in sauce pan and cook until clear.  Add wine, Tabasco, A-1 sauce, ginger, mustard, soy sauce and juice.  Place chicken in Pyrex pan and pour sauce over chicken.  Bake 1 hour at 325 degrees.  Then add:

• 1 No. 2 ½ can pineapple chunks with juice

• 1 small can water chestnuts, chopped and drained

• 1 small bag of macadamia nuts.

Bake 10 more minutes. Then add:

• ½ cup chopped scallions

• 1 cup bamboo shoots

• 1 green pepper cut in bite sized pieces.  

Bake 5 more minutes.