| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Vegetables | Chinese | Meringue po, Poultry | 1 | Servings |
INGREDIENTS
| 3 | Chicken breast halves | |
| skinned boned | ||
| Oil, for deep frying | ||
| 1 | Egg white | |
| 3 | T | Cornstarch |
| 1 | Unsweetened pineapple chunks | |
| with juice 8 oz. | ||
| 1 | T | Vegetable oil |
| 2 | Green peppers, cut in strips | |
| 1 1/2 | c | Chicken stock |
| 1 | T | Light brown sugar |
| 1 | T | Vinegar |
| 2 | T | Soy sauce |
| 1/4 | c | Water |
| Hot cooked rice or chow mein | ||
| noodles |
INSTRUCTIONS
Slice chicken breasts lengthwise in narrow strips. In a wok or deep heavy skillet, pour oil to a 1 1/2 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 6 servings. Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 22, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1021
Calories From Fat: 281
Total Fat: 31.3g
Cholesterol: 303.2mg
Sodium: 1905.8mg
Potassium: 1946.6mg
Carbohydrates: 55.2g
Fiber: 5.6g
Sugar: 14.9g
Protein: 123.8g