Sweet and Sour Chicken – in this popular dish bite size chicken pieces, fresh bell pepper and sweet pineapple are sautéed and tossed together with an incredibly flavorful, easy to make sweet and tangy sauce. It’s a recipe you’ll crave time and time


Ingredients

1 lb boneless skinless chicken breasts, cut into 1-inch cubes

1 large egg white

2 Tbsp + 2 tsp cornstarch

Salt

2 Tbsp vegetable oil or light olive oil, divided

1/3 cup orange juice

1/3 cup ketchup

3 Tbsp red wine vinegar

3 Tbsp honey

2 Tbsp low-sodium soy sauce

1 medium red bell pepper, cored and chopped into 1-inch pieces

4 green onions, ends trimmed, chopped into 1-inch pieces, divided

1 Tbsp peeled and minced fresh ginger

1 Tbsp minced garlic (3 cloves)

1 1/2 cups fresh pineapple chunks

Instructions

In a medium mixing bowl whisk egg white and 2 Tbsp cornstarch until well combined and slightly frothy (about 30 seconds). Add chicken, season lightly with salt and toss to evenly coat, set aside.

In a small bowl whisk together orange juice, ketchup, red wine vinegar, honey, soy sauce and remaining 2 tsp cornstarch. Set aside.

Heat 1 1/2 Tbsp oil in a 12-inch non-stick skillet over medium-high heat. Add chicken and cook about 3 minutes until golden brown on bottom then flip and continue to cook until cooked through, about 3 minutes longer.

Transfer chicken to a plate. Heat remaining 1/2 Tbsp oil in same skillet over medium-high heat.

Add bell pepper and saute until crisp tender, about 2 - 3 minutes. Add in about 3/4 of the green onions, ginger and garlic and saute 30 seconds longer.