1 chicken breast
oil for semi-deep frying
Tapioca starch

MARINADE:

1 tbl. garlic and ginger mix
3 tbl. light soy + 3 tbl. water

POWDERED DIP:

1/2 cup tapioca starch
1 tbl. garlic and ginger

SAUCE:

1 red pepper
1 green Italian frying pepper
1 1/2 cup orange juice
3/4 cup pineapple juice
6 tbl. vinegar + sugar (6)
1 scallion
  1. Cut up chicken 1" strips and marinate 15 minutes.
  2. Put powdered dip in plastic bag add chicken pieces and shake till all pieces are covered.
  3. Cut up peppers and scallions. Assemble sauce ingredients.
  4. heat 1 cup oil in wok (med.) and fry chicken pieces till lightly crispy. Set aside.
  5. Fry peppers and scallions then add sauce, cover and cook 2 minutes. Then add chicken, cover cook 3 minutes. Thicken and serve.