1 lb. chicken breasts, boneless
1 c. pineapple chunks
1 c. each red peppers & onion
1/2 c. cornstarch

SWEET & SOUR SAUCE:

4 tbsp. sugar
4 tbsp. water
1 tsp. salt
1 tsp. sesame seed oil
4 tbsp. white vinegar
4 tbsp. ketchup
3 tsp. cornstarch

MARINADE SAUCE:

1/2 tsp. salt
1 tbsp. cornstarch
1 egg yolk
1/2 tbsp. soy sauce
1 tbsp. water

Pound meat evenly. Cut into 1 inch squares and marinate at least 1 hour. Coat with the 1/2 cup cornstarch. Deep fry and remove. Heat 2 tablespoons oil; stir fry vegetables until crisp, then add sweet and sour sauce. Stir until mixture is THICK and bubbly. Add meat and pineapple. Heat through.

(I usually triple (3 quart) the meat and double the sweet and sour sauce when making for just ourselves. Makes 2 meals. For company dish use 5 times meat and 4 times sweet and sour sauce. This way there's not a lot of sauce to make things soupy.)