boneless, skinless chicken breasts, cut into 1 to 1 1/2 inch pieces
Crisco® Pure Vegetable Oil, for frying
large green pepper, seeded and cut into 1-inch pieces
1 (8 oz.) can
pineapple chunks, drained
Hot cooked rice
DRAIN tomatoes, reserving 1/4 cup juice. Set drained tomatoes aside. Blend reserved juice, plum jam, vinegar, sugar, 1 tablespoon cornstarch, soy sauce and bouillon granules in small bowl.
BLEND water, flour, 1/3 cup cornstarch, salt, garlic powder and pepper in medium bowl. Add chicken. Stir to coat.
HEAT 2 to 3 inches oil in large saucepan to 350ºF. Remove several pieces chicken from batter with slotted spoon. Add to oil. Fry 3 to 4 minutes, or until light golden brown. Drain on paper towels. Repeat with remaining chicken.
RESERVE 2 tablespoons oil in saucepan. Discard remaining oil. Add green pepper and onion to saucepan. Stir-fry over medium-high heat about 3 minutes or until tender. Stir in tomato juice mixture. Heat to boiling, stirring constantly. Boil 1 minute, stirring constantly.
STIR in pineapple chunks, cooked chicken and reserved drained tomatoes. Cook an additional 1 to 2 minutes. Serve with rice.