3 chicken breasts
1/2 green pepper, cut in bite-size pieces
1 lg. onion, cut in bite-size pieces
1 can pineapple chunks
1-2 eggs
Cornstarch to make sticky batter

MARINADE:

1 tbsp. sherry wine
1 tbsp. soy sauce
1 clove garlic, minced
1 tsp. grated ginger

SAUCE:

2 tsp. soy sauce
3 tbsp. cornstarch
8 tbsp. sugar
6 tbsp. rice vinegar
4 tbsp. catsup
Juice of canned pineapple & water = 1 c. liquid

Cut chicken into bite-size pieces and marinade for 2 hours. Break egg into bowl and stir enough cornstarch to make a sticky batter. Mix chicken in this batter, coat evenly.

Heat Wesson oil in skillet. Brown pieces nicely and drain; keep warm. Clean fry pan and saute in a little oil the green pepper and onion, then stir fry 1 minute. Add pineapple chunks.

Mix sauce ingredients in saucepan and thicken. Add to onion and peppers. Put chicken on a platter, lined with shredded lettuce. Pour sauce over chicken. Garnish with chopped green onions.