6 tbsp. veggie oil
1 med. onion, cut into thin wedges
1 lg. sweet red or green pepper, cut into strips
2 med. carrots, peeled & thinly sliced
1/4 c. packed brown sugar
1/4 c. vinegar
4 tsp. ketchup
1 (8 oz.) can 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 pieces, cut into pieces 1 1/2" square
2 egg whites, lightly beaten with 2 tsp. water
2/3 c. cornstarch
2 tsp. cornstarch blended with 1/4 c. cold water to form a paste

SAUCE: Heat 2 tablespoons oil in a heavy 12" skillet over moderately high heat for 1 minute. Add the onion, red pepper and carrots and 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.

CHICKEN: Dip each chicken piece 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 oil in a heavy 10" skillet over moderately high heat for 1 minute. Add the chicken and cook, uncovered, stirring occasionally until crisp and browned, 4 to 5 minutes. With a slotted spoon, transfer to a platter lined with paper toweling.

In a heavy 12" skillet bring the sauce to a simmer. Add the cornstarch paste, reduce 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. Serve with hot rice and garnish with sliced green onions.