6 tbsp. peanut or vegetable oil
1 med. size onion, cut into thin wedges
1 lg. sweet green pepper, cored, seeded & cut into thin strips
2 med. size carrots, peeled & thinly sliced
1/4 c. cider vinegar
4 tsp. ketchup
1 can (8 oz.) pineapple chunks, with juice drained & reserved
2 tbsp. soy sauce
1/8 tsp. cayenne pepper
1/8 tsp. ground ginger
2 whole boneless, skinless chicken breasts (about 1/2 oz. each), cut into pieces 1 1/2" square
2 egg whites lightly beaten with 2 tsp. water & pinch of salt
2/3 c. cornstarch
2 tsp. cornstarch blended with 1/4 c. cold water to form a paste

Heat 2 tablespoons of oil in heavy 12 inch skillet over moderately high heat for 1 minute. Add the onion, green pepper and carrots; cook, stirring constantly, until lightly browned, about 5 minutes. Stir in the sugar, vinegar, ketchup, reserved pineapple juice, soy sauce, cayenne and ginger. Reduce the heat to low and simmer, uncovered, stirring occasionally, until the flavors have blended, about 8 minutes.

Dip each chicken piece first in the egg white mixture and then roll in the cornstarch to coat, shaking off any excess. Set aside.

Heat the remaining 4 tablespoons of the oil in heavy 10 inch skillet over moderately high heat for 1 minute. Add the chicken and cook, uncovered, stirring occasionally, until crisp and browned, 4-5 minutes. With a slotted spoon, transfer to a platter lined with paper toweling.

Bring the sauce to a simmer over moderate heat. Add the cornstarch paste, reduce the heat to low and cook, stirring constantly, until thickened and clear about 3 minutes. Add the chicken and pineapple chunks and simmer, uncovered, until heated through about 3 minutes longer. Transfer to a heated serving platter and accompany with hot rice. Serves 4.