1 lb chicken, cut into 1 inch cubes
4 tbsp salad oil
1/2 cup cornstarch
1 green pepper, seeded & cut into 1 inch squares
1 medium onion, cut into wedges
1 clove garlic, minced
1/2 cup canned pineapple chunks, drained
Beat egg in a small bowl. Place cornstarch in a bag. Dip chicken cubes in egg, then shake in cornstarch until lightly coated; shake off excess. Heaat about 2 tbsps of the oil in a wok or electric frying pan over medium high heat. When oil is hot, add meat and cook half at a time and stir fry until browned. Remove meat and set aside; discard pan drippings.
Heat remaining 2 tbsp oil. When oil is hot, add onion, green pepper and garlic, and stir fry for 1 minute, adding a few drops of water if pan appears dry. Stir in Sweet-Sour sauce and cook, stirring, until sauce boils and thickens slightly.
Stir in pineapple and chicken and cook just until heated through. Makes 4 servings.
sweet & sour sauce
3/4 cup water
1 tbsp ketchup
1/4 cup sugar
few drops tabasco
1 tbsp cornstarch
1 tbsp soy sauce
1/4 cup red wine vinegar