Serves: 4
Gluten Free: Yes
Preparation Time: 45 minutes
Cooking Time: 15-20 minutes
Difficulty: Medium

Ingredients:
Marinade
2 tablespoons cornstarch
¼ cup soy sauce
1 clove garlic minced
1 egg yolk
1 lb boneless skinless chicken breasts cut in 1” pieces

Sauce
1 can (14 oz/398mL) pineapple chunks undrained
½ cup Ketchup
1/3 cup corn syrup
1/3 cup vinegar
2 tablespoons corn starch
¾ teaspoon salt
2 green peppers cut in squares
2 tomatoes cut in small wedges
1/3 cup corn starch
¼ cup corn oil

Preparation Instructions:
1. combine marinade ingredients and marinade chicken for 30 minutes
2. Drain juice from pineapple into large saucepan
3. Stir in ketchup, corn syrup, vinegar, 2 tablespoons of corn starch and salt and bring to a boil
4. Stir constantly. Boil 1 minute
5. Add green pepper. Simmer for 3 minutes
6. Add tomatoes and pineapple chunks. Keep warm
7. Sprinkle 1/3 cup corn starch over undrained chicken. Toss to coat
8. In large frying pan heat corn oil over medium high heat
9. Add chicken. Stir fry until cooked and browned, about 10 minutes.
10. Drain. Add to sauce. Reheat and serve.