2 whole boneless chicken breasts, skinned and boned
2 tbsp. soy sauce
1 tsp. cornstarch
1/2 tsp. salt
2 c. plus 2 tbsp. oil
3 sliced carrots
3 med. onions, chopped
1 lg. green pepper, chopped
2 garlic cloves, chopped
1 sm. can chunk pineapple, drained (reserve juice for sauce)

Cut chicken into 1/2-inch chunks. Combine soy sauce, cornstarch and salt; stir until mixed. Add chicken and toss until well coated. Set aside.

Heat 2 tablespoons oil. Add onion, carrots, green pepper, and garlic; cook, stirring quickly and rapidly (stir fry), over medium high heat for 3 minutes. Remove vegetables. To same skillet add pineapple and stir fry 2 minutes. Add pineapple to vegetables.

BATTER:

3/4 c. flour
2 tbsp. cornstarch
1/4 tsp. baking soda
1/4 tsp. salt
1/4 tsp. sugar
1/8 tsp,. baking powder
3/4 c. water

In medium bowl, combine batter ingredients. Blend with fork until smooth. Heat remaining oil to 365 degrees. Add chicken to batter and toss. With spoon drop chicken into hot oil, cook 4-5 minutes until crisp and brown. Remove chicken.

SAUCE:

1/2 c. pineapple juice
1/2 c. chicken broth
1/2 c. brown sugar
1/4 c. water
2 tbsp. cornstarch
3 tbsp. cider vinegar
3 tbsp. ketchup
2 tbsp. soy sauce

To large skillet add all sauce ingredients. Heat sauce to boiling, stirring constantly until thickened and sugar is dissolved. Add vegetables and pineapple to sauce and cook 1-2 minutes more until heated through. Pour sauce and vegetables over chicken and serve with rice. Makes 4-6 servings.