Sweet and Sour Chicken
This pretty, sweet and gentle old-school Chinese-American favorite comes together in 20 minutes.
Prep Time 7 minutes
Cook Time 10 minutes
Total Time 17 minutes
Servings 4 People
- 2 large egg whites
- 1 tablespoon cornstarch
- 1 pound boneless skinless chicken breasts cut into 1-inch pieces
- 1 8-ounce can pineapple chunks, drained and juice reserved (or use 1 cup fresh pineapple cubes)
- ¼ cup cider vinegar
- ¼ cup low-sodium chicken broth
- 2 tablespoons ketchup
- 2 tablespoons brown sugar
- 2 tablespoons vegetable or canola oil divided
- 1 red bell pepper cut into 1-inch pieces
- 1 green bell pepper cut into 1-inch pieces
- 2 teaspoons grated fresh ginger
- Kosher salt to taste
In a large bowl combine the egg whites, cornstarch, and ½ teaspoon of salt. Add the chicken and toss to coat well.
Whisk together the reserved pineapple juice, vinegar, chicken broth, ketchup and brown sugar.
Heat a very large skillet or a wok over high heat. Add 1 tablespoon of the oil, turn to coat the bottom of the pan, then add the chicken, allowing any excess egg white to drip back into the bowl. Stir-fry for 3 minutes, so that the chicken pieces brown slightly on all sides. Remove the chicken with a slotted spoon to a plate and set aside.
Add the remaining tablespoon of oil to the pan, then the bell peppers and the ginger and stir-fry for 2 minutes. Add the sauce and the pineapple chunks. Bring the sauce to a simmer, lightly season with salt to taste, then return the chicken to the pot with any juices that have accumulated, and allow it to simmer for another few minutes until the chicken is cooked through. Serve hot.
Calories: 292kcal | Carbohydrates: 22g | Protein: 27g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 73mg | Sodium: 234mg | Potassium: 676mg | Fiber: 2g | Sugar: 18g | Vitamin A: 1142IU | Vitamin C: 69mg | Calcium: 23mg | Iron: 1mg