Debone and take skin off of 4 chicken breast. Cut breast into long strips, dip in egg and milk, then flour. Fry in hot oil until done. Drain.

SAUCE:

1 c. sugar
2 tbsp. cornstarch
1/2 c. vinegar
2 chicken bouillon cubes
2 tbsp. catsup
2 tbsp. soy sauce
1/2 tsp. ginger
Juice from 1 can pineapple chunks

Add enough water to pineapple juice to make 1/3 cup. Stir in cornstarch until smooth. Put all of the above ingredients in a saucepan. Stir constantly; boil 2 minutes. Place chicken in an oven proof casserole dish. Pour sauce over chicken, top with green pepper chunks, pineapple chunks and carrot strips. Bake 20 minutes in 350 degree oven or microwave on high for 10 minutes. Serve with fried rice.