Categories: Poultry, Usenet 
      Yield: 2 servings 
  
      1 lb Chicken breast, 
           -boneless 
      1 t  Ginger, chopped 
      1    Egg white 
    1/2 t  Salt 
      2 t  Cornstarch 
    1/2 c  Vegetable oil 
           -(peanut oil is best, 
           -but sunflower is 
           -good, too) 
      1    Green (bell) pepper 
      6    Carrots 
     12 oz Pineapple chunks, canned 
           -(drained, but reserve 
           -about 1/2 cup of 
           -the juice) 
           SAUCE 
      2 t  Sherry 
      2 t  Light soy sauce 
      1 T  Vinegar 
      1 t  Sugar 
      1 T  Cornstarch 
      1 t  Salt 
  
  Cut up the chicken into bite-sized chunks.  Combine ginger, egg white, 
  about 1/2 teaspoons each salt and cornstarch, and about 1 teaspoon oil. Add 
  the chicken chunks and stir until the chicken is well-coated. 
   
  Wash green pepper.  Discard seeds and stem.  Cut into strips about 1 x 1/4 
  inches.  Peel carrots.  If they are thick, cut in half lengthwise.  Cut 
  diagonally into pieces about 1 inch long.  Cook the carrots in boiling 
  water for 3-5 minutes, depending how crunchy you like your carrots. 
   
  Drain pineapple chunks, saving about 1/2 cup of the juice.  Prepare the 
  sweet and sour sauce by mixing sherry, soy sauce, vinegar, sugar, reserved 
  pineapple juice, about 1 tablespoon cornstarch, and about 1 teaspoon salt. 
  Stir well and set aside. 
   
  Heat about 3 tablespoon of oil very hot in a wok or deep cast iron pan. 
  Peanut oil is best since it has a high smoking point.  Stir-fry the chicken 
  by putting a small batch (e.g., 5 pieces) of the cubed chicken in the wok 
  and stirring continuously until golden brown. Remove to a dish. Repeat 
  until all the chicken has been cooked, adding small amounts of oil as it 
  gets used up. 
   
  Heat about 1 tablespoon oil in an empty wok.  Stir fry the parboiled 
  carrots and the green pepper for 30 seconds. Add the chicken and the 
  pineapple chunks to the vegetables in the wok. Stir 1 minute or until well 
  mixed and reheated. Add sweet and sour sauce to wok. Stir until thickened. 
   
  Serve with rice.  I serve this recipe to company all the time and am amazed 
  at how many people don't realize that you can cook Chinese food at home. It 
  is always a big hit. The recipe works equally well with lean pork, tofu 
  cubes, or soy beans instead of the chicken. 
   
  NOTES: 
   
  *  A nice Chinese dinner you can make at home -- Don't forget to start 
  cooking the rice so it will be done at the same time as the chicken. 
   
  : Difficulty:  easy. 
  : Time:  45 minutes. 
  : Precision:  measure the sauce ingredients. 
   
  : Andy Tanenbaum 
  : Dept.  of Math and Computer Sci., Vrije Universiteit, Amsterdam, HOLLAND 
  : ast@cs.vu.nl   seismo!mcvax!cs.vu.nl!ast 
   
  : Copyright (C) 1986 USENET Community Trust