Title: Chinese sweet and sour chicken
 Categories: Poultry, Meringue po
      Yield: 1 Servings
 
      3    Chicken breast halves;
           -skinned, boned
           Oil; (for deep frying)
      1    Egg white
      3 tb Cornstarch
      1 cn Unsweetened pineapple chunks
           -with juice; (8 oz.)
      1 tb Vegetable oil
      2    Green peppers; cut in strips
  1 1/2 c  Chicken stock
      1 tb Light brown sugar
      1 tb Vinegar
      2 tb Soy sauce
    1/4 c  Water
           Hot cooked rice or chow mein
           -noodles
 
  Slice chicken breasts lengthwise in narrow strips. In a wok or deep
  heavy skillet, pour oil to a 1 1/2 inch depth. Heat oil to 350
  degrees. In a small bowl, beat egg white until frothy. Add 1 teaspoon
  cornstarch; continue beating. Gradual- ly add 1 tablespoon plus 2
  teaspoons cornstarch, beating until egg whites form soft peaks. Dip
  chicken strips, 1 at a time, in egg white mixture; drain over bowl.
  Fry strips in hot oil, a few at a time, until evenly browned. Drain
  on paper towel. Repeat with remaining chicken. Pour oil from wok or
  skillet; discard. Wipe skillet clean with paper towel. Drain pineap-
  ple, reserving juice. Place skillet over high heat. Add 1 tablespoon
  oil. When hot, add green peppers. Stir-fry 2 to 3 minutes or until
  crisp-tender. Pour in reserved pineapple juice and steak. Add sugar,
  vinegar and soy sauce. Stir to blend. In a small bowl, combine water
  and remaining 1 table- spoon cornstarch. Stir cornstarch mixture into
  simmering pineapple juice mixture. Add pineapple chunks and fried
  chicken strips, stirring until sauce has thickened. Serve hot over
  rice. Makes 4 to
        6    servings.