1/2
1/2
1/4
2
2
1/4
4
2
1
1-1/2

cup barbecue sauce
cup orange juice
cup packed brown sugar
tablespoons vegetable oil
tablespoons all-purpose flour
teaspoon salt, optional
cups cubed cooked chicken
cans (5-1/2 ounces each) pineapple chunks
can (8 ounces) sliced water chestnuts, drained
teaspoons ground ginger
Hot cooked rice

In a large sauce pan, combine the first six ingredients until smooth. Bring to boil; reduce heat and simmer for 2 minutes, stirring occasionally. Add the chicken, pineapple, water chesnuts ( I left these out...not too big on water chesnuts) and ginger; cover and simmer for 10 minutes. Serve over rice.