1 lb. Chicken Breast-boneless
1 tspn. Ginger , choped
1 Egg white,
1/2 tspn. Salt
2 tspn Cornstarch,
1/2 cup Veg. Oil
1 Green Pepper (Bell)
6 Carrots
12 oz. Pineaple chunks-canned but reserve 1/2 cup of juice
FOR THE SOUCE
2 tspn Sherry
2 tspn Light Soy sauce
1 tspn. Sugar
1 tbspn. Cornstarch
1 tspn. Salt
Cut up the Chicken into bite-sized chunks. Combine ginger,egg white, about 1/2 tspn. of Salt, and Cornstarch,and about 1 tspn of oil. Add the Chicken chunks and stir until the chicken is well- coated. Wach green pepper.(discard seeds and core)Cut into 1x1/4 strips (Julian). Peal Carrots, if they are thick cut in half lenghtwise. Cut diagonaly into 1 inch long pieces. Cook the Carrots for about 3-5 min. depending how crunchi you like your carrots. Drain Pineaple chunks saving 1/2 cup of the juice.
Prepare the sweet and sour sauce by mixing the Sherry, soy sauce, sugar, reserved pineaple juice, 1 tbsn. cornstarch, and salt. Stir well and set aside. Heat 3 tbsn. Oil very hot in a woj or Lg. skilet (Peanut oil is best) stirfry chicken in baches stirring constantly until golden brown. Repet 'till all the chicken is done. Remove to a dish and keep warm. Heat 2 tbsn. oil in an emty wok and stirfry the parboiled carrots, and pepper. (30-60 sec.) Ad chicken and pineaple chunks to the vegetable wok Stir and Mix well to re heat. Add sweet and sour sauce to wok. Stir until thickened. Serve with (over) rice.

RETURN TO DUKES KITCHEN