Serves 6
Ready: 50 min
Ingredients:
o 1 pound skinless, boneless chicken breast or thighs
o 1 beaten egg
o 1 cup package biscuit mix
o 1/3 cup water
o 1 1/2 cup oil
o 1 20 ounce can pinepple chunks
o 1/3 cup sugar
o 1/4 cup soy sauce
o 1/2 cup cider vinegar
o 2 tbs cornstarch
o 2 tbs paprika
o 1 tbs oil
o 1 large green pepper, cut into strips
o 4 green onions, length strips
o 2 cups tomatoes. 1/2
Instructions:
1. Cut chicken into 1 inch pcs. In a med bowl combine egg, biscuit mix and water. Dip chicken pcs into batter
2. Heat 1 1/2 cup oil and deep fry chicken 2 min. Remove and drain on paper towels. Discard oil
3. Sauce: drain pineapple, reserve juice. Add water to make 1 3/4 cup juice. In a bowl, combine sugar, soy, vinegar, cornstarch and paprika. Add pineapple juice and set aside
4. Add 1 tbs oil in wok. Stit-fry green peppers and onions 2 - 3 min till crisp-tender. Remove veg. Stir sauce to center of wok. Cook and stir till slightly thickened. Add veg, pineapple, tomatoes. Cook 2 min. Add chicken
5. Serve with rice
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