Pineapple Chicken

2	pounds	chicken breasts		1	tablespoon	sugar
2		eggs		1	tablespoon	vinegar or lemon juice
1/4	cup	cornstarch		1	can (15 oz)	pineapple cubes
2 1/2	cups	chicken broth		1/2	cup	thin carrot coins
1/8	teaspoon	tumeric		1		green pepper, sliced
1/2	teaspoon	ginger		2	tablespoon	cornstarch
		cooking oil		2	tablespoons	chicken fat or butter
Bone the chicken and cut into cubes. Dip in slightly beaten egg. Sprinkle lightly with cornstarch. Fry slowly in hot oil until golden, about 5 minutes. Drain off oil and add broth, seasonings, sugar, vinegar, and juice drained from pineapple. Cover and simmer 5 minutes. Cool and refrigerate until later. Prepare vegetables and refrigerate. A half hour before guests arrive, reheat chicken, then add pineapple cubes and 2 tablespoons cornstarch mixed smoothly with 1/4 cup water. Cook until thickened. Keep hot on low heat. Stir fry the vegetables quickly in hot chicken fat or butter for 2 or 3 minutes. Keep hot. Add vegetables to chicken just before serving. Taste and reseason if necessary. Serves 8

chicken.html
This page by Pat
updated August 18, 2000

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