In a large saucepan cook water, brown sugar, cornstarch, 1/2 amount of pineapple juice in can and 2-3 tsp cherry juice from jar on medium to combine. Turn down to low.

In a saute pan, cook chicken in oil and then add the mushrooms and pepper slices. In a small saucepan cook the peapods in a little water with salt and sugar til tender.

Combine the chicken and veggies in the sauce and add 1/2 the can of pineapple chunks and 10-20 cherries.

Serve over rice and top with toasted almond slivers

Mix cold water with 6 Tbsp cornstarch stirring to make thick liquid. Pour into the brown sugar mixture and stir continuosly to thicken.*