Sweet and Sour Chicken
1 egg
2 1/2 c chicken, cut-up
1/4 c cornstarch
2 T shortening
1 c pineapple chunks, drained (reserve syrup!)
1/2 vinegar
1/2 c sugar
1 medium green pepper, in ½ inch cubes
1/4 c water
2 T cornstarch
1 t soy sauce
1 can small carrots, drained
Beat eggs in medium bowl. Add chicken. Toss. Sprinkle with ¼ c cornstarch. Toss until coated. Melt shortening in skillet. Cook chicken until brown. Remove.

Add water to syrup to make 1 cup. Stir liquid, vinegar, sugar into skillet. Heat to boiling, stirring constantly. Stir in green peppers, heat to boiling. Reduce heat, cover and simmer 2 minutes. Blend in water and 2T cornstarch. Cook, stirring occasionally, until mixture thickens and boils. Stir in pineapple, soy sauce, carrots and chicken. Heat. Serve over rice.
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