Lighter Sweet and Sour Chicken
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Category
Main Course
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Cusine
Chinese
What do you need?
How to make?
Ingredients
1/2 tsp extra light olive oil or vegetable oil
1 Tbsp minced garlic
1 Tbsp peeled
1/4 cup + 2 Tbsp low-sodium chicken broth
1/4 cup rice vinegar
3 Tbsp honey
2 1/2 Tbsp packed brown sugar
2 Tbsp tomato paste
1 Tbsp soy sauce
1 1/2 tsp oyster sauce
1 Tbsp cornstarch
1 1/2 lbs boneless skinless chicken breast
1/4 cup cornstarch
2 large egg whites
Salt and white or black pepper
2 Tbsp extra light olive oil or vegetable oil
2 tsp extra light olive oil or vegetable oil
1 1/2 bell peppers
1 small yellow onion
1 1/2 cups fresh or canned pineapple chunks
Directions
Heat 1/2 tsp oil in a small saucepan over medium heat. Add garlic and ginger and saute 30 seconds. Remove from heat and stir in 1/4 cup of the chicken broth, rice vinegar, honey, brown sugar, tomato paste, soy sauce, and oyster sauce. Season lightly with salt and pepper. In a small bowl whisk together remaining 2 Tbsp chicken broth with 1 Tbsp cornstarch, pour into sauce mixture. Return to heat and bring mixture to a boil, whisking constantly, and allow to boil until thickened, about 1 minute. Remove from heat and set aside.
In a medium mixing bowl whisk together cornstarch, egg whites, 1/2 tsp salt and 1/4 tsp pepper until well blended and slightly frothy. Add in chicken and toss to evenly coat. Heat 1 Tbsp oil in a large non-stick saute pan over medium-high heat. Add half the chicken and cook, turning pieces occasionally, until cooked through and outsides are golden brown, about 7 minutes. Transfer chicken to a plate and repeat process with remaining 1 Tbsp oil and chicken.
While the chicken is cooking, in a large skillet heat 2 tsp oil over medium-high heat. Add bell peppers and onions and saute until tender, about 6 - 8 minutes, adding in pineapple during last minute. Return chicken on plate to saute pan with chicken. Add veggie mixture and sauce to chicken. Toss to evenly coat. Serve warm over white or brown rice.