Sweet And Sour Chicken - cooking recipe

Ingredients

3 Tbsp. soy sauce
1 egg
1 Tbsp. dry sherry
1/4 tsp. pepper
1/4 tsp. garlic powder
1/4 c. cornstarch
6 chicken breast halves, skinned, boned and cut into 1/2-inch cubes
vegetable oil
1 (15 1/4 oz.) can pineapple chunks, undrained
1/2 c. chopped onion
2 Tbsp. vegetable oil
2 c. thinly sliced carrot sticks
1 1/4 c. water
3 chicken-flavored bouillon cubes
1/4 c. firmly packed brown sugar
2 Tbsp. cornstarch
1/4 tsp. ground ginger
1/4 c. catsup
2 Tbsp. vinegar
1 Tbsp. soy sauce
1 large green pepper, cut into thin strips
rice

Preparation

Combine first 6 ingredients.
Add chicken, stirring to coat. Heat 1-inch vegetable oil in heavy skillet.
Cook chicken until lightly browned.
Drain.
Drain pineapple; set aside.
Saute onion in 2 tablespoons oil until tender.
Add carrots, water and bouillon cubes.
Bring to boil.
Cover, reduce heat and simmer 5 minutes.
Combine sugar, 2 tablespoons cornstarch and ginger. Stir in catsup, vinegar and 1 tablespoon soy sauce, stirring well. Gradually stir cornstarch mixture into vegetable mixture.
Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in chicken, green pepper and pineapple.
Cover and simmer 5 minutes.
Serve over rice.
Makes 6 servings.