This pretty, sweet and gentle old-school Chinese-American favorite comes together in 20 minutes.
Course: Main Course
Cuisine: American, Chinese
Keyword: sweet and sour chicken with pineapple, sweet n sour chicken
Author: Katie Workman
2large egg whites
1poundboneless skinless chicken breastscut into 1-inch pieces
18-ounce can pineapple chunks in juice, drained and juice reserved (or use 1 cup fresh pineapple cubes)
¼cuplow-sodium chicken broth
2tablespoonsvegetable or canola oildivided
1red bell peppercut into 1-inch pieces
1green bell peppercut into 1-inch pieces
2teaspoonsgrated 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.