Serves: 6
Total Calories: 646
Cut chicken in bite-size pieces. Coat chicken in egg and toss in cornstarch until chicken is coated. Heat oil in skillet. Add chicken and cook over medium heat until brown and no longer pink in the middle. Remove chicken from skillet and set aside. Drain pineapple. Add enough water to pineapple juice to measure 1 cup. Combine juice, vinegar and sugar in skillet. Heat to boiling, stirring constantly. Add green pepper and carrots to sauce. Cover and cook for 5 minutes or until carrot is crisp-tender. Blend cold water and cornstarch stirring until smooth. Add to sauce, stirring constantly until mixture thickens and boils. Stir in pineapple chunks, soy sauce and chicken. Heat through. Serve over rice.
This Hawaiian Chicken recipe is from the What's For Dinner Recipes Cookbook. Download this Cookbook today.
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