Sweet and Sour Chicken

4.50 from 2 votes

This pretty, sweet and gentle old-school Chinese-American favorite comes together in 20 minutes.

Prep Time7 mins

Cook Time10 mins

Total Time17 mins

Course: Main Course

Cuisine: American, Chinese

Keyword: sweet and sour chicken with pineapple, sweet n sour chicken

Servings: People

Calories: 292kcal

Author: Katie Workman

2 large egg whites
1 tablespoon cornstarch
1 pound boneless skinless chicken breasts cut into 1-inch pieces
1 8-ounce can pineapple chunks in juice, 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.