1 lb. chicken, cut up into 1-inch cubes
1 egg
4 tbsp. salad oil
1 green pepper, seeded & cut into 1-inch squares
2 sm. tomatoes, cut into wedges
1 slice fresh ginger
1/2 c. cornstarch
1 med. onion, cut into wedges
1 clove garlic, minced
1/2 c. canned pineapple chunks, drained

Beat egg in small bowl. Place cornstarch in a bag. Dip chicken cubes in egg, then shake in cornstarch until lightly coated; shake off excess. Heat about 2 tablespoons of the oil in a wok or wide frying pan over medium-high heat. When oil is hot, add meat and cook half at a time and stir fry until browned. Remove meat and set aside; discard pan drippings.

Increase heat to high and add remaining 2 tablespoons oil. When oil is hot, add onion, green pepper and garlic, and stir fry for 1 minute, adding a few drops of water if pan appears dry. Stir in Sweet-Sour Sauce and cook, stirring, until sauce boils and thickens slightly.

Stir in tomatoes, pineapple and meat, and cook just until heated through. Makes 2 to 4 servings.

SWEET-SOUR SAUCE:

3/4 c. water
1 tbsp. cornstarch
1 tbsp. ketchup
1 tbsp. soy sauce
1/4 c. sugar
1/4 c. wine vinegar
Few drops hot pepper seasoning

Combine in a bowl and stir.