Although this isn't the kind of food I'd expect to find in a Chinese restaurant, it certainly made a quick and delicious dish. I made a few changes to make it much healthier and easy to prepare: first, no deep-frying for me! (which also eliminates the extra work of making the batter) I coated the chicken in a blend of flour, corn starch, salt and pepper, and fried it in an oiled pan. By the way, for a family of 4 I halved the sauce and used only 600 grams of chicken breasts, it was plenty. And as for the sauce, I omitted the food coloring and instead mashed a few frozen cranberries to give the sauce a pretty reddish tint & extra taste. I also added about 2 tsp of cornstarch to the sauce so that it was slightly thick; when the chicken was ready I simply added it to the sauce along with the green pepper, and mixed everything so it was coated evenly. The sauce nicely thickened and was very tasty - so similar to a Hawaiian Chicken recipe I had, but even better. Oh yeah - I also added some soy sauce! Yum!
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