Total Calories: 1,344
Cut chicken into 1/2 -inch cubes.
In a small bowl, blend flour, water, 2 tablespoons of the soy sauce and baking powder until smooth. Add chicken and toss until well coated.
In a wok or large heavy skillet over medium heat, heat oil to about 360°. Add a few pieces of coated chicken at a time and fry for 3 to 4 minutes or until golden, turning occasionally. Drain on paper towels, then transfer to a platter keep warm.
Remove all but 2 tablespoons of the oil. Add carrots, onions, green pepper, gingerroot and garlic. Saute over medium-high heat for 10 minutes or until golden. Add pineapple.
In a small bowl, mix reserved pineapple juice, chicken broth, jelly, remaining 3 tablespoons soy sauce, vinegar, cornstarch, sugar, salt and red pepper until smooth. Stir into vegetable-pineapple mixture. Stirring over medium heat, bring to a boil and boil for 1 to 2 minutes or until thickened and glossy. Pour over chicken and serve immediately with rice.
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