Sweet and Sour Chicken (or Pork)

1 pound chicken or pork, lean and boneless
1 can pineapple tidbits
1/3 cup sugar
1/4 cup vinegar
2 TBSP cornstarch
2 TBSP soy sauce
1 tsp bullion
1 beaten egg
1/4 cup cornstarch
1/4 cup flour
1/4 cup water
1/8 tsp pepper
oil for frying
1 TBSP cooking oil
1 cup bias-sliced carrots
2 cloves minced garlic
1 bell pepper (your color choice)
serve over rice or quinoa

1. Trim fat from meat. Cut into 3/4 inch cubed. For sauce, drain pineapple, reserving juice. Add water to make 1.5 cups of liquid. Stir in sugar, vinegar, 2 TBSP cornstarch, 2 TBSP soy sauce and bullion. Set aside.
2. For batter, in a bowl combine egg, the 1/4 cup cornstarch, flour, water and pepper. Stir till smooth. Dip meat into batter. Fry in hot oil for 4-5 min or until meat is no longer pink nad batter is goldarn. Drain on paper towels.
3. Pour 1 TBSP oil into pan. stir-fry carrots and garlic in hot oil for 1 min. Add sweet-pepper, stir-fry for 1-2 min or till crisp-tender. Push from center of pan
4. Stir sauce (it settles and separates). Pour into center of pan. Cook and stir till thickened and bubbly (about 10 min). Cook and stir one min more. Stir in meat and pineapple. Serve over hot rice or quinoa.

Adapted from Better Homes and Gardens Cookbook