"Sweet and Sour Chicken"
(makes 2 servings)
Sweet and Sour Medley:
1/2 cup diagonally sliced carrot ( thin slices).
1/4 cup water.
1/2 cup canned Pineapple chunks( no sugar added), drain and reserve juice.
1/4 cup each diced red and green bell peppers.
2 tsp. each of firmly packed brown sugar, and teriyaki sauce.
1 tsp. each of cornstarch, and rice wine vinegar.
1/8 tsp. salt.

Batter and Chicken:
3 Tbls. all purpose flour
1/4 tsp. double acting baking powder
1/8 tsp. salt
3 Tbls. water
10 Oz. of chicken, cut into 1 inch pieces.
1 Tbls. + 1 tsp. of veg. oil

To Prepare sweet and sour medley:
In one quart saucepan combine carrots and water; bring to a boil.  Reduce heat, cover, and let simmer until carrot slices are tender, about 3 minutes; stir in pineapple chunks and red and green peppers and cook until mixture is heated.  In measuring cup or small bowl combine reserved pineapple juice with remaining ingredients for S + S medley, stirring to dissolve cornstarch; pour over carrot mixture and cook, stirring constantly, until mixture thickens and is thoroughly heated.  Set aside.

To Prepare chicken:
In small bowl, using fork, combine dry ingredients; add water and stir until batter is smooth.  Add chicken piecesto batter ans turn until thoroughly coated.
   In 10 inch nonstick skillet, heat oil over medium-high heat; add chicken and cook until golden brown on bottom, 3-4 minutes.  Carefully turn pieces over and cook until other side is browned; remove to a serving platter and top with warm sweet and sour medley.

This is great served over rice too!!!!!