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