Tahitian Chicken - cooking recipe

Ingredients

4 medium chicken breasts, boned and skinned
2 beaten eggs
1/2 c. cornstarch
6 Tbsp. vegetable oil
1/2 tsp. ground ginger
2 c. sliced carrots
1 c. toasted sliced almonds
2 c. pineapple chunks
2/3 c. sugar
2/3 c. cider vinegar
4 Tbsp. soy sauce
4 Tbsp. plus 3 tsp. cornstarch
4 Tbsp. cold water

Preparation

Cut chicken into bite size pieces; dip in egg and then cornstarch until thoroughly coated.
Cook in oil over medium heat until hot and brown.
Remove and hold.
Drain pineapple and add enough water to syrup to make 2 cups.
To pan drippings, add pineapple syrup; stir in sugar, vinegar, soy sauce and ginger. Heat to boiling until sugar dissolves.
Stir in carrots and green pepper; reduce heat and cover.
Cook until tender-crisp, about 5 minutes.
Mix 2 tablespoons plus 3 teaspoons cornstarch and water until smooth.
Stir in egg mixture; stir constantly until thickened.
Boil 1 minute; stir in chicken, pineapple and almonds and heat slowly until hot.
Serve over rice.
Garnish with mandarin oranges and parsley.