Sweet and Sour Chicken
From: Florence Thompson
Source: Recipes Plus 1996 calendar
Yield: 4 Servings

2 tbsp cornstarch
1/4 cup soy sauce
1 clove garlic, minced
1 egg yolk
1 lb boneless skinless chicken breasts, cut in 1-inch pieces

sauce
1 can pineapple chunks (14 oz), undrained
1/2 cup Heinz ketchup
1/3 cup each corn syrup and vinegar
2 tbsp cornstarch
3/4 tsp salt
2 green peppers, cut in squares
2 tomatoes, cut in small wedges
1/3 cup cornstarch
1/4 cup corn oil

FOR MARINADE:
Combine 2 tbsp. cornstarch with soy sauce, garlic, and egg yolk; stir in chicken. Marinate 30 minutes.

FOR SAUCE:
Drain juice from pineapple into large saucepan. Stir in ketchup, corn syrup, vinegar, 2 tbsp. cornstarch, and salt, bring to boil, stir constantly. Boil 1 min. Add green pepper; simmer 3 minutes. Add tomatoes and pineapple chunks; keep warm.

Sprinkle 1/3 cup cornstarch over undrained chicken. Toss to coat. In large frypan, heat corn oil over medium-high heat. Add chicken; stir-fry until cooked and browned, about 10 min. Drain, add to sauce, reheat and serve. Turkey breast may be substituted.