Ingredients:
1 lb chicken breasts, skinned and cut into 1 inch squares
1 cup all-purpose flour
3 tablespoons olive oil
1/4 cup sugar
1/4 cup soy sauce
1/4 cup unsweetened pineapple juice
1/4 cup white distilled vinegar
1 teaspoon fresh ginger, finely grated
1 tablespoon crushed garlic
1/4 teaspoon cayenne pepper
4 green onions, cut into 1/4 inch pieces
2 tablespoons cornstarch
4 tablespoons water, mix with the cornstarch
1/2 cup julienned carrots, steamed
1 1/2 cups cooked white rice
Directions:
Dredge the chicken in the flour and fry in the olive oil till golden brown.
Combine all of the rest of the ingredients (except the cornstarch and water, cayenne pepper, carrots and green onions.) in a sauce pan and heat gently over medium heat.
Remove the chicken from the wok and now add the cayenne pepper to the juicy mixture in the wok.
stir fry it in without burning it.
Now add the sauce to the wok and stir it in until all of the sugar is dissolved.
Add the cornstarch and water and stir till thickened.
Add the chicken with the green onions and stir in gently till coated.
Remove and serve over rice and steamed julienned carrots.
Servings: 3
Time preparation: 30 min.
Time total: 50 min.