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   Ingredients :
6 whole chicken breasts, boned and skinless
2 ½ cups chicken stock (made with chicken bones and skin)
3 tablespoons soy sauce, approximately
3 tablespoons ketchup
2 garlic cloves, finely minced
3 tablespoons sugar
5 green onions, white part finely chopped and green part in 1 ½ in. pieces
Oil, necessary amount
1 red pepper, skinned, seeded and deveined, blanched and cut in thin strips
1 can pineapple slices with syrup (save two slices for decoration), diced
1 cup syrup from pineapple
3 tablespoons arrowroot


Cut chicken in medium size pieces. Combine salt, pepper, 1 tablespoon soy sauce and 1/3 cup pineapple syrup and marinate chicken in this mixture for 1 hour.Combine rest of syrup with ketchup, half of garlic, rest of soy sauce, sugar and chicken stock.

Dredge chicken in arrowroot and stir to coat pieces well. Heat oil in a skillet and fry chicken pieces until lightly browned. Place chicken pieces in paper towel to eliminate excess fat.

Heat 2 tablespoons oil in a large pan. Add remaining garlic and sauté for 1 minute. Stir in white part of onion and pepper. Add the pineapple syrup and chicken stock mixture. Bring to a boil for a few minutes and add fried chicken. Lower heat and cook 10 minutes, approximately. Add diced pineapple. If a thicker sauce is desired, dilute 1 tablespoon arrowroot in ¼ cup cold water and stir into mixture while boiling.Add green part of onion, before serving.Place in a serving dish and decorate with slices of pineapple. Serve with white rice.
        8 servings
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