1 Large Green Pepper
1 Medium Carrot
2 Cloves Garlic
12 oz. pineapple chunks with Juice
2 T. CornStarch
1/3 c. Honey
1/3 c. Red Wine Vinegar
1 T. Soy Sauce
1 1/2 lb. Chicken Breast, Skinned, Boned
1 Large Beaten Egg
1/4 c. Water
1/3 c. Corn Starch
1/4 c. All Purpose Flour
1/2 tsp. Salt
Peanut Oil for deep-fat frying and
2 T. Peanut oil for Wok
2 c. Basmatti Rice
Cut green peppers in to 1/2 inch pieces and set aside.
Thinly slice (julienne) carrot and set aside
Minch garlic and set aside
Drain pineapple chunks ( if using a whole pineapple then squeeze husks to get extra juice) Add enough water to pineapple juice to make one cup of juice .
Stir pineapple juice into corn starch.
Stir in honey,red wine vinegar and soy sauce..set aside
Cut the chicken breast into 1 inch pieces and set aside
Prepare Rice according to package directions
For batter combine, in a mixing bowl, the egg, water,cornstarch, flour, and salt....beat till smooth.
Should be a thick batter.
Bring peanut oil (deep sauce pan) up to 365 degrees F
Dip chicken cubes in batter and coat
Place cubes in hot oil for 4-5 minutes till golden
Remove, drain and keep warm
Pre Heat Wok over high heat
Add 2 T of Peanut Oil
Add garlic and stir for 30 seconds
Add green peppers and carrots and stir-fry for 4 minutes
Stir the pineapple juice mixture into Wok
Cook and stir till thickened and bubbly.
Cook and stir 1-2 minutes more and add chicken and reserved pineapple chunks
Heat through and serve with rice on the side