Sweet and Sour Chicken

Ingredients

  • 2 large egg whites
  • 4 teaspoons cornstarch, divided
  • 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
  • 6 tablespoons unsalted ketchup
  • 1/4 cup water
  • 3 tablespoons cider vinegar
  • 2 tablespoons brown sugar
  • 1 1/2 tablespoons lower-sodium soy sauce
  • 2 tablespoons canola oil, divided
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 1/2 cups fresh pineapple chunks
  • 2 teaspoons grated fresh ginger
  • 3 green onions, cut into 1-inch pieces
  • 1/2 teaspoon kosher salt 

Directions

  1. Combine egg whites and 1 tablespoon cornstarch in a large bowl, stirring with a whisk. Add chicken to bowl; toss to coat.
  2. Combine remaining 1 teaspoon cornstarch, ketchup, and next 4 ingredients (through soy sauce) in a bowl, stirring with a whisk.
  3. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add bell pepper to pan; cook 2 minutes, stirring frequently. Add pineapple, ginger, and onions to pan; cook 2 minutes, stirring occasionally. Transfer bell pepper mixture to a plate.
  4. Add remaining 1 tablespoon oil to pan. Add chicken mixture, allowing any excess egg white mixture to drip back into bowl. Stir-fry 6 minutes or until chicken is browned and done. Add ketchup mixture and bell pepper mixture to pan. Bring to a simmer; simmer 1 minute or until slightly thickened. Sprinkle with salt; serve immediately.

Notes:

  • Definitely separate the eggs and just use the whites
  • Add some sesame seeds during step 4
  • Use white vinegar instead of cider vinegar
  • Try coating the chicken in corn starch before combining in egg mixture