Sweet And Sour Chicken - cooking recipe

Ingredients

1 large green pepper
1 medium carrot
1 clove garlic
1 (8 oz.) can pineapple chunks
2 Tbsp. cornstarch
1/3 c. honey
1/3 c. red wine vinegar
1 Tbsp. soy sauce
1 1/2 lb. chicken breast, cut into 1-inch pieces
1 beaten egg
1/4 c. water
1/4 c. cornstarch
1/4 c. flour
1/2 tsp. salt
cooking oil

Preparation

Cut green pepper into 1/2-inch pieces; set aside.
Thinly slice carrot; set aside.
Mince garlic; set aside.
Drain pineapple, reserving juice.
Add enough water to juice to make 1 cup.
Stir liquid into 2 tablespoons cornstarch.
Stir in honey, red wine vinegar and soy sauce; set aside.
For batter, in a mixing bowl, combine egg and water.
Add cornstarch, flour and salt; beat until smooth.
Dip chicken cubes in batter and deep fry in hot oil until golden.
Drain and keep chicken warm.
Preheat a wok or large skillet.
Add 2 tablespoons oil and stir-fry garlic 30 seconds.
Add green pepper and carrot; stir-fry 3 to 4 minutes. Stir pineapple juice mixture into vegetables.
Cook until thick and bubbly.
Add chicken and pineapple chunks; heat thoroughly. Makes 4 to 6 servings.