1 16oz can whole tomatoes
1/2 cup plum jelly
1/4 cup cider vinegar
1 tablespoon sugar
1 tablespoon cornstarch
1 tablespoon soy sauce
1 teaspoon instant chicken boullion granules
1 whole boneless chicken breast, skinned, cut into 1 to 1 1/2-inch pieces
Oil for frying
1 large green pepper, cored, seeded and cut into 1-inch pieces
4 green onions cut into 1-inch pieces
1 8oz can pineapple chunks, drained
hot cooked rice
Batter
1/2 cup water
1/3 cup all-purpose flour
1/3 cup cornstarch
1 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
Drain tomatoes, reserving 1/4 cup juice. Cut up tomatoes and set aside. Blend reserved juice, plum jelly, vinegar, sugar, 1 tablespoon cornstarch, soy sauce, and boullion granules in a small bowl. Set aside. For batter, blend all ingredients in a small mixing bowl. Add chicken. Stir to coat. Heat 2 to 3 inches oil in large saucepan to 350 degrees F. Remove several chicken pieces from batter with slotted spoon. Fry in hot oil 3 to 4 minutes, or until light golden brown. Drain on paper towels. Repeat with remaining chicken. Discard oil, reserving 2 tablespoons in saucepan. Add green pepper and onions. Stirfry over medium-high heat about 3 minutes, or until tender. Stir in tomato juice mixture. Heat to boiling, stirring constantly. Continue to boil 1 minute, stirring constantly. Stir in pineapple chunks, chicken and tomatoes. Cook 1 to 2 minutes longer. Serve with rice. Makes 2-4 servings
Recipe Courtesy-- Great American Favorite Brand Name Cookbook
