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1
Cut up the chicken into bite-sized chunks.
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2
Combine ginger, egg white, about 1/2 teaspoons each salt and cornstarch, and about 1 teaspoon oil.
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3
Add the chicken chunks and stir until the chicken is well-coated.
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4
Wash green pepper.
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5
Discard seeds and stem.
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6
Cut into strips about 1 x 1/4 inches.
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7
Peel carrots.
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8
If they are thick, cut in half lengthwise.
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9
Cut diagonally into pieces about 1 inch long.
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10
Cook the carrots in boiling water for 3 to 5 minutes, depending how crunchy you like your carrots.
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11
Drain pineapple chunks, saving about 1/2 cup of the juice.
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12
Prepare the sweet and sour sauce by mixing sherry, soy sauce, vinegar, sugar, reserved pineapple juice, about 1 tablespoon cornstarch, and about 1 teaspoon salt.
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13
Stir well and set aside.
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14
Heat about 3 tablespoon of oil very hot in a wok or deep cast iron pan.
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15
Peanut oil is best since it has a high smoking point.
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16
Stir-fry the chicken by putting a small batch (e. g., 5 pieces) of the cubed chicken in the wok and stirring continuously until golden brown.
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17
Remove to a dish.
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18
Repeat until all the chicken has been cooked, adding small amounts of oil as it gets used up.
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19
Heat about 1 tablespoon oil in an empty wok.
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20
Stir fry the parboiled carrots and the green pepper for 30 seconds.
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21
Add the chicken and the pineapple chunks to the vegetables in the wok.
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22
Stir 1 minute or until well mixed and reheated.
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23
Add sweet and sour sauce to wok.
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24
Stir until thickened.
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25
Serve with rice.
