1 lg. green pepper
1 med. carrot
1 clove garlic
1 (12 or 16 oz.) pineapple chunks (in own juice)
2 tbsp. cornstarch
1/3 c. honey
1/3 c. red wine vinegar
1 tbsp. soy sauce
6 chicken breasts (boned and skinned)

BATTER:

2 eggs
1/2 c. water
1/2 c. cornstarch
1/2 c. flour
1 tsp. salt (optional)

Cut green pepper into 1/2-inch pieces; set aside. Thinly slice carrot; set aside. Mince garlic, set aside. Drain pineapple, reserving juice. Set aside pineapple chunks. Add enough water to the reserved juice to make 1 cup liquid. Stir the 1 cup liquid into the cornstarch. Stir in honey, red wine vinegar, and soy sauce; set aside. Cut the chicken breasts into bite-size pieces. Heat as little oil as possible in wok or frying pan; add chicken pieces and cook until until done. Take pieces out and keep warm; add garlic in hot oil for 30 seconds. Add green pepper and carrot; stir fry 3 to 4 minutes. Stir the pineapple juice mixture; stir into wok or skillet. Cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more. Add the chicken and the reserved pineapple chunks; heat through. Makes 4-6 servings.