Glenda's Sweet and Sour Chicken

4 lbs. chicken
3/4 c. flour
1 T. + 1 tsp. ginger
1/2 c. oil
2 cans pineapple chunks
1/2 c. vinegar
1/2 c. soy sauce
1 T. salt
3/4 tsp. pepper
2 green peppers
1 can bean sprouts
2 cans water chestnuts
2 T. chili sauce
5 c. cooked rice

Mix half the flour and all ginger. Coat the meat. Heat oil and brown meat. Add water to pineapple juice to make 1 3/4 cup total. Gradually stir in remaining flour. Stir pineapple syrup mixture, vinegar, soy sauce, and worcestershire sauce into fat in skillet. Heat to boil and stir until thick. Stir in sugar, salt, pepper, and meat. Cover and simmer 10 minutes. Add pineapple and green peppers, cook uncovered 10 minutes, finally adding sprouts, and chestnuts. Cook 5 more minutes and you're done!