3 tbsp. soy sauce
1 egg
1 clove garlic, minced
1 tbsp. sherry
1/4 tsp. pepper
1/4 c. cornstarch
1 lb. boneless chicken breasts, cut into 1" pieces
2 c. vegetable oil
1 (15 1/4 oz.) can pineapple chunks, undrained
2 tbsp. cornstarch
1/2 c. brown sugar
1/4 c. catsup
1/4 c. vinegar
1 tbsp. soy sauce
1 med. size green pepper, cut into 1" pieces
2 carrots, thinly sliced
Hot cooked rice

Combine first 6 ingredients, mixing well; add chicken, stirring to coat. Heat oil to 375 degrees; fry chicken until lightly browned. Drain.

Drain pineapple, reserving liquid. Add enough water to juice to make 1 cup. Add 2 tablespoons cornstarch, stirring well. Microwave carrot slices about 5 minutes on high until crisp.

Combine pineapple juice mixture and next 4 ingredients in microwaveable dish; cook on high until mixture boils, stirring several times with wire whisk. Stir pineapple, carrots, green pepper and chicken into sauce, microwave on high about 6-10 minutes until thoroughly heated through. Serve over rice. Yield: 4 servings.