Oriental Pineapple Chicken
|Chicken breast halves||6|
|Soy sauce||2 Tablespoon|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Canned pineapple chunks||15 1⁄2 Ounce|
|Bouillon granules||1 Teaspoon|
|Water||1 Cup (16 tbs)|
|Hot cooked rice||1 Cup (16 tbs)|
Cut chicken into 1-inch pieces; combine chicken and soy sauce.
Let stand 20 minutes.
Dip chicken into eggs, and dredge in flour.
Fry in hot oil (375Â°) until golden brown.
Drain on paper towels, and set aside.
Saute carrots, celery, green pepper, and onion in butter until crisp-tender; set aside.
Drain pineapple, reserving liquid; set pineapple aside.
Combine reserved liquid and cornstarch in a saucepan, stirring well; add bouillon granules and water.
Bring mixture to a boil; cook 1 minute, stirring constantly.
Stir in dash of pepper and the pineapple chunks.
To serve, place chicken pieces on a serving platter; arrange sauteed vegetables over chicken, and top with pineapple sauce.
Serve with hot cooked rice