Sweet & Sour Chicken

1 lb. chicken, cut into 1-inch cubes
1 egg
4 Tbsp. salad oil
1/2 cup cornstarch
1 green pepper, seeded & cut into 1-inch squares
1 medium onion, cut into wedges
1 clove garlic, minced
1/2 cup canned pineapple, chucks, drained

Beat egg in small bowl. Place cornstarch in a bag. Dip chicken cubes in egg, then shake in cornstarch until lightly coated; shake off excess. Heat about 2 tablespoons of oil in a wok or electric fying pan over medium-high heat. When oil is hot, add meat and cook half at a time and stir until browned. Remove meat and set aside; discard pan drippings.

Heat remaining 2 tablespoons oil. When oil is hot, add onion, green pepper and garlic and stir fry for 1 minute, adding a few drops of water if pan appears dry. Stir in Sweet and Sour Sauce and cook, stirring until boils and thicken slightly.

Stir in pineapple and chicken and cooki until heated through. Makes 4 servings. Serve over rice.


Sweet and Sour Sauce
3/4 cup water
1 tablespoon ketchup
1/4 cup sugar
few drops Tabasco
1 tablespoon cornstarch
1 tablespoon soy sauce
1/4 cup red wine vinegar