Marinade2 c. tablespoons cornstarch 30 mL CANADA
1/4 cup soy sauce 50 mL
1 clove garlic, minced
1 egg yolk
1 lb. boneless skinless chicken *, cut into 1 inch (2.5 cm) 500 g
Sauce1 can (14 oz/398 mL) pineapple chunks, undrained
1/2 cup ketchup HEINZ 125 mL
1/3 cup each corn syrup and vinegar 75 mL
2 c. tablespoons cornstarch 30 mL CANADA
3/4 c. teaspoon salt 4 mL
2 green peppers, cut into squares
2 tomatoes, cut into small wedges
1/3 cup cornstarch 75 mL CANADA
1/4 cup corn oil 50 mL MAZOLA
MarinadeMix cornstarch with soy sauce, garlic and egg yolk; stir in chicken. Marinate 30 minutes.
SauceDrain pineapple juice into a large saucepan. Stir in ketchup, corn syrup, vinegar, 2 tbsp. tablespoons (30 mL) cornstarch and salt; bring to a boil, stirring constantly. Boil 1 min. Add green peppers; simmer 3 min. Add tomatoes and pineapple chunks; keep warm.
Sprinkle 1/3 cup (75 mL) cornstarch on the undrained chicken; toss to coat. In a large skillet, heat corn oil over medium-high heat. Add the chicken; jump until cooked and golden, about 10 min. Drain and add to the sauce and heat through. Makes 4 servings.
CommentPreparation time: 30 min
Cooking time: 10 min
Serving: about 495 calories
29 g protein
13 g fat
69 g carbohydrates
4 g dietary fiber.
Excellent source of vitamin C, niacin, vitamin B6 and magnesium; contains dietary fiber in moderation