Sweet and Sour Chicken (Revised)

½ cup sugar
3 Tablespoons cornstarch
½ cup white vinegar
1 (8 ounce) can pineapple chunks, reserve juice
¼ cup soy sauce
½ teaspoon salt
1 (8ounce) can water chestnuts, drained
½ teaspoon ground ginger
1 cup chopped celery
1 cup chopped onion
3 cups cooked chicken, diced
1 cup chopped green pepper
1 (4ounce) can mushroom stems and pieces, drained
1 teaspoon minced garlic
½ teaspoon paprika
2 cups regular rice, uncooked

In a medium saucepan, combine sugar and cornstarch, stir in vinegar, juice from pineapple, soy sauce, salt, garlic, paprika, ginger, celery and onion.  Bring to a boil, reduce heat.  Simmer, stirring constantly until thickened.  Remove from heat.  Stir in pineapple, chicken, bell pepper, mushrooms and water chestnuts.  Cook rice as directed on package.  Serve chicken over the rice.  You can substitute cooked port for the chicken.