Pineapple Chicken Nuggets

Ingredients:
600 g chicken breast, deboned and cut into wide strips
1 medium carrot, sliced
1 medium singkamas (turnip), sliced
1 tbsp vinegar
2 tbsp ketchup
1 medium cucumber, sliced with peel
2 medium tomatoes, quartered
1 can (439 g) pineapple chunks, drained (reserve syrup)
1 red bell pepper, cut into strips
2 tbsp cornstarch, dissolved in 2 tbsp water

Batter:
1 egg, beaten
1/4 cup evaporated milk
1/2 cup flour


Directions:
1. Marinate chicken in pineapple syrup, 1/2 tsp rock salt and 1/4 tsp pepper for 15 minutes. Drain but reserve marinade. Combine ingredients for batter. Mix until smooth. Add chicken. Fry by piece until golden brown. Set aside.
2. Combine pineapple chunks with marinade, carrot, singkamas, vinegar and ketchup. Add 1/3 cup sugar, 2 tbsp soy sauce, 1/3 tsp iodized salt (or 1 tsp rock salt), 1/4 tsp pepper and dissolved cornstarch. Simmer for 10 minutes. Add remaining ingredients, pour over or mix with chicken.

Makes 6 servings.


Source: #245, Del Monte Kitchenomics