Ingredients:

8 ozs. diced chicken breast
2/3 cups carrot matchsticks
1 cup sliced baby corn
1 cup trimmed green beans
1 cup white rice (we opted for brown)
2 tablespoons sliced green onions
4 tablespoons vegetable oil

Batter:

1½ tablespoon corn starch
1 egg yolk
1 tablespoon rice or soymilk
black pepper

Sauce:

4 tablespoons chicken stock
2 tablespoons ketchup
1 tablespoon soy sauce
2 tablespoons rice wine vinegar
2 tablespoons superfine sugar

1. Cook rice according to package directions.
2. Make the sauce by mixing together all the sauce ingredients in a bowl
3. Beat together the batter ingredients in another bowl
4. Dip the chicken in the batter, and then fry it in 2 tablespoons of oil over medium heat. Remove from the pan.
5. Next, stir-fry the carrots, baby corn, and beans in the remaining 2 tablespoons of oil for 4 minutes.
6. Add the sauce and boil for 1 minute.  Then add the chicken and green onions and heat through.
7. Spoon a helping of sweet-and-sour chicken on top of a bed of rice.

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