Portion Size: 3 oz. chicken, 1 c. serving size with sauce and vegetables

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 ½ lb. Boneless skinless chicken cut into ½ inch size pieces	Trim all visible fat,
1 16 ounce can pineapple chunks (juice packed)
2/3 cup sugar
½ cup vinegar
¼ cup cornstarch
2 teaspoons instant chicken bouillon granules
¼ cup lite soy sauce
2 eggs, beaten
½ cup cornstarch
½ cup flour
½ cup water
¼ teaspoon black pepper
2 Tablespoon oil
4 medium carrots	Wash, Peel, and thinly sliced at an angle
4 cloves garlic, minced
2 Large Bell peppers Green or Red	Wash, remove stem and seeds, and cut into ½ inch pieces
4 Cups, hot cooked rice	May use brown or white enriched rice

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	For sauce, drain pineapple, reserving juice. Cut pineapple into ½ inch pieces.
2	Add water to reserved juice to equal 1 ½ cups
3	Stir in sugar, vinegar, the 2 Tablespoons cornstarch, soy sauce and bouillon and set aside
4	For batter: In a small bowl, combine egg the ¼ cup cornstarch, flour, water and pepper.
5	Whisk thoroughly, until smooth.
6	Dip chicken strips into batter. In small amount of oil, sauté about 1/3 of the chicken. Cook pieces for 4-5 minutes on medium high heat.  Batter Should be golden brown. Repeat until all chicken is cooked. Drain any excess oil on paper towels.	Cook 165° F degrees for chicken
7	In a large skillet or wok, Add 1 Tablespoon oil, and heat over medium high heat.
8	Stir fry carrots and garlic for 1 minute.
9	Add sweet peppers and stir fry for 1 to 2 minutes, or till tender crisp
10	Push from center of pan. Stir in sauce into center of pan or wok.  Cook until thick and bubbly
11	Stir in all pineapple and chicken. Stir together all ingredients to coat with sauce. Heat through.	Cook until temperature reaches 165°F. Serve.