Tahitian Chicken

Directions

1. 1
   Cut chicken into bite size pieces; dip in egg and then cornstarch until thoroughly coated.
2. 2
   Cook in oil over medium heat until hot and brown.
3. 3
   Remove and hold.
4. 4
   Drain pineapple and add enough water to syrup to make 2 cups.
5. 5
   To pan drippings, add pineapple syrup; stir in sugar, vinegar, soy sauce and ginger. Heat to boiling until sugar dissolves.
6. 6
   Stir in carrots and green pepper; reduce heat and cover.
7. 7
   Cook until tender-crisp, about 5 minutes.
8. 8
   Mix 2 tablespoons plus 3 teaspoons cornstarch and water until smooth.
9. 9
   Stir in egg mixture; stir constantly until thickened.
10. 10
    Boil 1 minute; stir in chicken, pineapple and almonds and heat slowly until hot.
11. 11
    Serve over rice.
12. 12
    Garnish with mandarin oranges and parsley.