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GENERAL TSO'S CHICKEN

1 pound chicken breasts, fat trimmed, cut into 1 inch pieces
2 tablespoons olive oil
1/4 cup sugar
1/4 cup soy sauce
1/4 cup unsweetened pineapple juice
1/4 cup white distilled vinegar
2 cloves garlic, crushed
1 teaspoon fresh ginger, finely grated
1/4 teaspoon cayenne pepper
2 tablespoons cornstarch, mixed with 3 tablespoons water
4 green onions, cut into 1/4 inch pieces

Dredge chicken in flour and fry until golden brown, in two tablespoons
oil on medium heat. Combine sauce ingredients and heat gently in
small pan: sugar, soy sauce, pineapple juice, vinegar, garlic,
and ginger Remove chicken from frying pan and add cayenne. Stir
fry gently without burning. Add sauce to frying pan pan and stir
until well-mixed and sugar dissolves. Add cornstarch mixture,
stirring until thickened. Return chick to wok with green onions.
Stir to coat chicken, remove, and serve with rice and steamed,
julienned carrots.

Serves 4.

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