-
1
Drain the pineapple reserving 3/4 cup of the juice.
-
2
In a small bowl, whisk together the reserved pineapple juice, ketchup, 1 tablespoon cornstarch, vinegar, water and sugar; set aside.
-
3
In a medium bowl, whisk together the egg and 1 tablespoon cornstarch until smooth.
-
4
Add in the chicken pieces; stir to coat the chicken with egg mixture.
-
5
Pour the cracker crumbs into a shallow dish.
-
6
Roll chicken pieces in the crumbs to coat evenly.
-
7
Heat the oil in a wok or large skllet (adding more oil in if needed during cooking).
-
8
Set to medium heat.
-
9
Add half of the chicken pieces into the wok; stir-fry for about 3 minutes, or until chicken is no longer pink.
-
10
Remove from the wok and place into a preheated 275 degree oven to keep warm.
-
11
Repeat with remaining chicken.
-
12
Add in the peppers and green onions; stir-fry for 2-3 minutes or until crisp-tender, remove the veggies.
-
13
Stir pineapple juice mixture slightly and add into the wok; cook and stir until thickened and bubbly, then cook for 2 minutes more.
-
14
Return the chicken, veggies and pineapple chunks to the wok.
-
15
Stir all ingredients together to coat with sauce; cook annd stir about 1 minute more or until heated through.
-
16
Serve with rice.
