| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Vegetables |
Chinese |
Poultry, Meringue po |
1 |
Servings |
INGREDIENTS
| 3 |
|
Chicken breast halves; skinned, boned |
|
|
Oil; (for deep frying) |
| 1 |
|
Egg white |
| 3 |
tb |
Cornstarch |
| 1 |
cn |
Unsweetened pineapple chunks with juice; (8 oz.) |
| 1 |
tb |
Vegetable oil |
| 2 |
|
Green peppers; cut in strips |
| 1 1/2 |
c |
Chicken stock |
| 1 |
tb |
Light brown sugar |
| 1 |
tb |
Vinegar |
| 2 |
tb |
Soy sauce |
| 1/4 |
c |
Water |
|
|
Hot cooked rice or chow mein noodles |
|
6 |
servings. |
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
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 22,
1998
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