Sweet and Sour Chicken Chunks This favorite Chinese dish is soooo yummy, and parts of it can be prepared ahead of time so last-minute preparation is minimal. It's truly as good, if not better, than what you'd get in a good restaurant! Sweet and Sour Chicken Chunks 6 T (90 ml) peanut or vegetable oil, divided 1 medium-size yellow onion, cut into thin wedges 1 large sweet red or sweet green pepper, cored, seeded, and cut into thin strips 2 medium-size carrots, peeled and thinly sliced 1/4 cup (60 ml) firmly packed brown sugar or 3 T (45 ml) honey 1/4 cup (60 ml) rice wine vinegar, white wine vinegar, or cider vinegar 4 teaspoons (20 ml) ketchup 1 can (8 oz / 224 g) pineapple chunks, with juice drained and reserved 2 T (30 ml) soy sauce 1/8 teaspoon (.63 ml) cayenne pepper 1/8 teaspoon (.63 ml) ground ginger 2 whole boneless, skinless chicken breasts (about 12 oz / 336 g each), cut into pieces 1-1/2 inches (3.75 cm) square 2 egg whites lightly beaten with 2 teaspoons (10 ml) water and a pinch of salt 2/3 cup (160 ml) cornstarch 2 teaspoons (10 ml) cornstarch, blended with 1/4 cup (60 ml) cold water to form a paste Heat 2 T (30 ml) of the peanut oil in a heavy 12-inch (30-cm) skillet over medium-high heat for 1 minute. Add the onion, red pepper and carrots, and cook, stirring constantly, until lightly browned - about 5 minutes. Stir in the sugar, vinegar, ketchup, reserved pineapple juice, soy sauce, cayenne and ginger. Reduce the heat to low and simmer, uncovered, stirring occasionally, until the flavors have blended - about 8 minutes. [At this point the sauce can be cooled to room temperature and refrigerated in a tightly covered container for up to 3 days if you'd like to prep it ahead of time.] Dip each chicken piece first in the egg white mixture and then roll in the cornstarch to coat, shaking off any excess. Set aside. Heat the remaining 4 T (60 ml) of the peanut oil in a heavy 10-inch (25-cm) non-stick skillet over medium-high heat for 1 minute. Add the chicken, and cook, uncovered, stirring occasionally, until crisp, browned and fully cooked - 8 to 10 minutes. With a slotted spoon, transfer to a platter lined with paper toweling. In the heavy 12-inch skillet, bring the sauce to a simmer over medium heat. Add the cornstarch paste, reduce the heat to low, and cook, stirring constantly, until thickened and clear - about 3 minutes. Add the chicken and pineapple chunks and simmer, uncovered, until heated through - about 3 minutes longer. Transfer to a heated serving platter and accompany with hot rice garnished with sliced green onions. Makes 4 servings. Per serving: 591 cal., 43 g protein, 46 g carbo., 23 g fat, 770 mg sodium, 99 mg chol. NOTE: If you'd like, you can also cook the chicken up to 4 hours ahead of time and refrigerate until ready to use. Just simmer a little longer to reheat.