Crispy Plum Chicken

• 1/3 cup cornstarch
• 1 None egg, lightly beaten
• 1 lb chicken breast, cubed
• None None vegetable oil, to shallow-fry
• 1 None medium red pepper, chopped
• 1 None medium carrot, thinly sliced
• 4.5 oz green beans, trimmed, halved
• 1 (8 oz) can pineapple pieces in natural juice, drained
• 3/4 cup plum sauce
• 2 tsp soy sauce
• 2 None spring onions, cut into 3/4 inch pieces
• None None cooked jasmine rice, to serve

1. Combine cornstarch, egg and chicken in a medium bowl. Season.
2. Heat vegetable oil in a wok or large, deep frying pan (around 3/4 inch deep). Working in batches, shallow-fry chicken for 3-4 mins, or until golden brown and crisp. Drain on paper towels. Let oil cool slightly. Drain all but 1 tbsp oil from wok.
3. Cook pepper, carrot and green beans over medium heat for 3-4 mins, or until vegetables are just tender. Return chicken to pan along with pineapple, plum sauce and soy sauce. Stir-fry for 1 min, or until chicken is glazed. Remove from heat and add onions.
4. Serve over rice.

cornstarch, egg, chicken breast, vegetable oil, red pepper, carrot, green beans, pineapple, plum sauce, soy sauce, spring onions, jasmine rice

Taken from recipes-plus.com/api/v2.0/recipes/24803 (may not work)