Name: Stir-Fried Sweet and Sour Chicken
Ingredients: 1 Whole chicken breast; skinned; split & boned; 1 sm Sweet red or green pepper; 1 cn (8 1/4 oz) pineapple chunks; 2 ts Cornstarch; 2 tb Soy sauce; 2 tb Dry sherry; 1 tb Honey; 1 tb Vinegar; 1 ds Pepper; 1 tb Oil

The resurrection body…is more than simply the putting on of a garment: it is the putting on of a garment over another. The picture is that of the heavenly body being put on like an outer vesture or topcoat, over the earthly body, with which the Apostle is, as it were, clad, so as not only to cover it but absorb and transfigure it. The assumption of the resurrection body, therefore, is not a creation ex nihilo, as if it were totally unrelated to the past, but is simply the fulfillment of a spiritual process which began with regeneration. We do not receive so much a new and different body as do we get the present one changed. Thus there is an element of both continuity and discontinuity (cf. Phil. 3:20-21; 1 Cor. 15:53: “This corruptible must put on incorruption and this mortal must put on immortality;” see also 2 Pet. 3).

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Meats			1	Servings

INGREDIENTS

1		Whole chicken breast; skinned; split & boned
1	sm	Sweet red or green pepper
1	cn	(8 1/4 oz) pineapple chunks
2	ts	Cornstarch
2	tb	Soy sauce
2	tb	Dry sherry
1	tb	Honey
1	tb	Vinegar
1	ds	Pepper
1	tb	Oil

INSTRUCTIONS

By: Better Homes & Gardens Meals for One or Two
Cut chicken into 1-inch pieces. Cut red or green pepper into 3/4-inch
squares. Drain pineapple, reserving juice; set pineapple aside. In small
bowl blend reserved pineapple juice and cornstarch; stir in soy sauce,
sherry, honey, vinegar, and pepper. Set mixture aside.
Preheat a large skillet or wok over high heat; add cooking oil. Add red or
green pepper; cook and stir 2 minutes. Remove from skillet. (Add more oil,
if necessary.) Add chicken; cook and stir until thickened and bubbly. Add
red or green pepper and pineapple; cover and cook 1 minute. Serve over hot
cooked rice.
Adaptable for one. Yield: 2 Prep Time:
:30
Posted to TNT Recipes Digest by "Sherry Harris" <sharris@mail.icongrp.com>
on Mar 18, 1998

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