1 lg. green pepper
1 med. carrot
1 clove garlic

Cut green pepper into 1/2 inch pieces; set aside. Thinly slice carrot; set aside. Mince garlic; set aside. 2 tbsp. cornstarch 1/3 c. honey 1/3 c. red wine vinegar 1 tbsp. soy sauce

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 halved and boned chicken breasts into 1 inch pieces; set aside. 1/4 c. water 1/4 c. cornstarch 1/4 c. all-purpose flour 1/2 tsp. salt

Pour batter in a mixing bowl. Combine egg and water. Add cornstarch, flour and salt; beat until smooth.

Dip chicken cubes in batter. Fry the chicken cubes in deep hot oil (365 degrees) for 5-6 minutes or until golden. Drain; keep chicken pieces warm.

Preheat a wok or large skillet over high heat; add the 2 tablespoons cooking oil. Stir fry garlic in hot oil for 30 seconds. Add green pepper and carrot; stir fry 3-4 minutes.

Stir the pineapple juice mixture; stir into wok or skillet. Cook and stir until thickened and bubbly. Cook and stir 1-2 minutes more. Add the chicken and the reserved pineapple chunks; heat through. Makes 4-6 servings.