Yield: 1 Servings
Measure | Ingredient |
---|---|
3 \N | Chicken breast halves; skinned, boned |
\N \N | Oil; (for deep frying) |
1 \N | Egg white |
3 tablespoons | Cornstarch |
1 can | Unsweetened pineapple chunks with juice; (8 oz.) |
1 tablespoon | Vegetable oil |
2 \N | Green peppers; cut in strips |
1½ cup | Chicken stock |
1 tablespoon | Light brown sugar |
1 tablespoon | Vinegar |
2 tablespoons | Soy sauce |
¼ cup | Water |
\N \N | Hot cooked rice or chow mein noodles |
\N 6 | servings. |
Slice chicken breasts lengthwise in narrow strips. In a wok or deep heavy skillet, pour oil to a 1½ inch depth. Heat oil to 350 degrees. In a small bowl, beat egg white until frothy. Add 1 teaspoon cornstarch; continue beating. Gradual- ly add 1 tablespoon plus 2 teaspoons cornstarch, beating until egg whites form soft peaks. Dip chicken strips, 1 at a time, in egg white mixture; drain over bowl. Fry strips in hot oil, a few at a time, until evenly browned. Drain on paper towel. Repeat with remaining chicken. Pour oil from wok or skillet; discard. Wipe skillet clean with paper towel. Drain pineap- ple, reserving juice. Place skillet over high heat. Add 1 tablespoon oil. When hot, add green peppers. Stir-fry 2 to 3 minutes or until crisp-tender. Pour in reserved pineapple juice and steak.
Add sugar, vinegar and soy sauce. Stir to blend. In a small bowl, combine water and remaining 1 table- spoon cornstarch. Stir cornstarch mixture into simmering pineapple juice mixture. Add pineapple chunks and fried chicken strips, stirring until sauce has thickened. Serve hot over rice. Makes 4 to Posted to recipelu-digest by "Diane Geary" <diane@...> on Feb 22, 1998