2 whole chicken breasts
1 green pepper
1 med. onion
1 (8 oz.) can pineapple chunks, drained
1/3 c. vegetable oil

SEASONING SAUCE:

3 tbsp. vinegar
4 tbsp. sugar
4 tbsp. catsup
5 tbsp. cold water
1/2 tsp. salt

MARINADE:

1/2 tbsp. soy sauce
1 tbsp. cornstarch
1 tbsp. cold water
1 egg yolk

Skin chicken and bone; slice into thin strips. Place in marinade 30 to 60 minutes. Prepare seasoning sauce. Cut green pepper and onion into pieces same size as pineapple chunks. Heat oil in wok or frying pan. Fry chicken over medium-high heat until brown, stirring to separate as pieces cook (about 10 minutes).

Remove chicken and drain on paper towels. In remaining oil (leave 3 tablespoons), fry onion, pepper and pineapple for a few minutes. Add seasoning sauce and continue stirring until thickened. Add chicken, warm. Serve over rice.