Combine cornstarch, egg, and chicken and stir. Add chicken and mix to coat well. Combine sugar, soy sauce, pineapple juice, vinegar, garlic,and ginger. Heat oil in wok. When very hot, add half of the chicken and fry until crisp and cooked (should only take a few minutes). Remove to drain on paper towels.
Reheat oil and cook remaining chicken.
Remove all but 1 tablespoon oil, and add red peppers. Stir-fry quickly without burning. Add sauce and stir until well-mixed and sugar dissolves. Add cornstarch mixture stirring until thickened. Return chicken to wok with green onions. Stir to coat chicken, remove, and serve with rice.
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|Serving Size: 1 Serving (1028g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 436 (39%)|
|Amt Per Serving||% DV|
|Total Fat 48.5g||65 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 8g|
|Polyunsanturated Fat 32.4g|
|Cholesterol 158.8mg||49 %|
|Sodium 28347.6mg||978 %|
|Potassium 2158.4mg||57 %|
|Total Carbohydrate 74.1g||22 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 67g|
|Protein 104.8g||150 %|
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Calories per serving: 1125
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