Sweet and Sour Chicken

I love to order takeout sweet and sour chicken in the restaurant. The recipe below is simple to follow with easy instructions and measured ingredients for home preparation. Most of the ingredients for this recipe are in the kitchen of any cook who loves to prepare homemade meals. The greasy oil from deep frying meat in the restaurant will be replaced with very little oil for pan frying to make the meat succulent and crunchy without using the method of deep-frying in Chinese restaurants. It is a good choice for healthier diets and waistline watchers.

Ingredients:
1/2 lb. of skinless, boneless chicken breasts
1 egg white
2 tsp soy sauce
1/3 cup cornstarch
1 clove garlic, minced
Oil for frying
Vegetables:
1/2 cup tomato cut into bite size pieces
1/2 cup pineapple cut into bite size pieces
1/2 cup white onion cut into bite size pieces
1/4 cup celery slices
1/4 cup carrots, slices
Sweet and sour sauce:
1/4 cup chicken broth or water
1/4 cup pineapple juice
3 tsp sugar
3 tbs ketchup
3 tbs rice wine vinegar
1 tsp salt
1 tsp cornstarch

Garnish with green onions and cilantro
Serve with cooked rice

Directions:
Cut chicken into 2 inch cubes. Beat egg white and soy sauce and mix into chicken.
Put cornstarch in a shallow dish and dredge chicken into this mixture before frying.
Heat oil in a saucepan and fry the meat until crispy, about 5 minutes. Remove with slotted spoon and drain on a paper towel.
Pour off all but 2 tbs of the oil from the wok. Add garlic and stir until fragrant. Add all the vegetables ingredients. Stir-fry briefly. Add the sauce and bring to boil. Add fried chicken and toss lightly to mix well with sauce. Top with green onions and cilantro. Serve.