Sweet & Sour Chicken


2 Whole Chicken Breasts, Boned, Skinned And Cut Into Chunks
Garlic Clove
8 Oz Can Bamboo Shoots
Ginger Root, Fresh Slice
13 1/2 Oz Can Pineapple Chunks, Reserve Juice
Vegetable Oil
5 Carrots, Diagonally Sliced
4 Tbsp Cornstarch
1 Green Pepper, Coarse Chopped
1/2 Cup Brown Sugar
2 Onions, Quartered And Separated
1/3 Cup Vinegar
8 Oz Can Waterchestnuts, Sliced
1 Tbsp Soy Sauce

Heat a small amount of oil in wok till hot. Add garlic and ginger to season oil; when garlic is browned, discard it and ginger. Cook chicken chunks in small batches in hot oil. Remove each cooked batch to bowl. Meanwhile, in a saucepan, mix together the cornstarch and brown sugar. Add pineapple juice, vinegar and soy sauce. Simmer over low heat, stirring while mixture thickens.

Boil gently for 1 minute. Add pineapple chunks, stir and cover; turn off heat start about 2 quarts of water boiling in another pan. Put all vegetables in large bowl. When water is boiling, dump enough water into bowl to cover vegetables. After exactly one minute dump the vegetables into a colander to drain well. When all meat has been cooked, repeat heating oil with garlic and ginger as instructed above. When oil is hot add vegetables and cook quickly-always moving them with spatula (for about 1 minute). Add meat and continue cooking and stirring for another few minutes. Do not cook so long that the vegetables get soft. Add pineapple sweet and sour sauce and heat through. Serve over bed of rice.