• Ingredients:

Sweet and Sour hot plate, mixing colorful Vegetable

4 tablespoons vegetable oil

15oz boneless skinless chicken breasts,cut across into %-inch

2 tablespoons corn starch or all propose flour

½ cup tomato quarters

½ cup diced pineapple

½ cup chicken stock

½ cup sweet & sour sauce

1 teaspoon sugar

1 teaspoon white vinegar

1 onion,slice

1 green bell pepper, sliced without seed

(Recipes are available at Henlong Market, please ask for package.)

• Instruction:

Heat the oil in a wok or skillet over medium high heat. Coat the chicken light with corn starch and stir-fry for about 5 minutes until light brown. Remove and drian on paper. Remove all the oil and leave 2 tablespoons in from the wok or skillet oven, medium high heat. Add the onion and pepper and stir-fry for 1 minute. Mix in the sweet & sour sauce, add the remaining ingredients. Stir-fry for 1 minute. Return the chicken to the pan and stir-fry for about 2 minutes and serve.