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 wok or Lg. skilet (Peanut oil is best) stirfry chicken in baches stirring constantly until golden brown. Repeat '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.

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