Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 325. cut boneless chicken breasts into chunks. season with salt and pepper. dip chicken in cornstarch and then in beaten egg. fry in a little oil until brown but not cooked through. place in a single layer in a baking dish. mix sauce ingredients (last five ingredients in the list) together and pour over chicken. bake for one hour at 325 degrees. turn chicken every 15 minutes. about 45 minutes before chicken is done, prepare rice according to package directions. if you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes. serve over hot, cooked rice.

Target recipe: garnish: scallion curls, chopped raw cashews, chopped peanuts, or sprig fresh corriander, optional cook or reheat rice. in a small bowl, whisk together pineapple juice, vinegar, and soy sauce. add cornstarch, stirring until smooth. stir in remaining sauce ingredients. set aside. in large skillet or wok, heat safflower oil on high. saute carrots, peppers, onion, and garlic until carrot is crisp/tender, about 5 minutes. stir sauce, pour over vegetables, stirring until sauce thickens. gently fold in remaining ingredients. heat through. serve on hot rice. top with garnish. 4 - 6 servings. variations: - add sliced mushrooms; saute with other vegetables