Tahitian Chicken

This tastes a bit like a lighter version of sweet and sour chicken with a bit of extra tanginess. It only takes about 30 minutes from start to finish.

Ingredients

  • 2 lbs chicken breasts, cut into 1-inch chunks
  • 1 egg, well beaten
  • 1/4 c. cornstarch (or more, if needed)
  • 3 T oil
  • 8 oz can pineapple chunks
  • 1/3 c. sugar
  • 1/3 c. vinegar or rice wine vinegar
  • 2 T cornstarch
  • 2 T water
  • 2 T soy sauce
  • 3/4 c. carrots in bite-size chunks
  • 1/2 c. diced green pepper
  • 1/2 c. toasted sliced almonds

Method

Dip chicken pieces in egg, then in 1/4 c. cornstarch. Fry in oil until no longer pink in the center. Remove the chicken from the pan.

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Drain the liquid from the pineapple into a measuring cup and add enough water to make 1 c. liquid. Add this to the skillet with sugar, vinegar and soy sauce. Simmer until sugar is dissolved. Add carrots, and green pepper. Cook 3-4 minutes or until carrots are crisp-tender.

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In a separate bowl, mix cornstarch and water until smooth. Add to the skillet and mix thoroughly, simmering until thick. Add chicken, pineapple chunks and almonds. Heat through and serve over rice.

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This recipe is linked up at www.littlehouseliving.com.

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