chicken pieces, skinned
diced green bell pepper
pineapple chunks in juice, with juice reserved
Simmer the chicken in water with bouillon cubes.
Remove meat from bones and cut into chunks.
Save 1 cup of chicken broth.
While chicken is cooking, melt butter in frying pan or wok and saute the radishes, green peppers and pineapple until crisp tender, but not brown. (Put rice on to cook.)
Mix 1 cup saved chicken broth with 1/2 cup pineapple juice and 1 teaspoon soy sauce.
Mix flour with 1 tablespoon cold water and stir to remove lumps.
Add cut up chicken and a dash of pepper, and cook until everything is hot.
If desired, sprinkle chow mein noodles on top.