CHICKEN-SWEET-SOUR

By [e-mail]

Ingredients

• 3 cups cut up and cooked chicked
• 1 egg, slightly beaten
• 1/4 cup cornstarch
• 2 tablespoons shortening or olive oil
• 1 13 1/2 ounce can pineapple chunks, drained (reserve syrup)
• 1/2 cup vinegar
• 1/2 cup sugar
• 1 medium green pepper, cut into 1-inch squares
• 2 tablespoons cornstarch
• 1 teaspoon soy sauce
• 1 16 ounce can small carrots, drained
• 3 cups hot cooked rice

Preparation

Step 1

Toss chicken and egg until all pieces are coated. Sprinkle 1/4 cup cornstarch over the chicken; toss until all pieces are coated. Melt shortening or olive oil in medium skillet. Add the chicken pieces; cook over medium heat until brown. Remove the chicken from the skillet and set aside.

Add enough water to reserved pineapple syrup to measure 1 cup. Stir liquid, vinegar and sugar into the skillet. Heat to boiling, stirring constantly. Stir in green pepper; heat to boiling. Reduce heat; cover and simmer about 2 minutes.

Blend water and 2 tablespoons cornstarch; stir into the skillet. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in pineapple chunks, soy sauce, carrots and chicken; heat through. Serve over rice.

4 servings