Sweet and Sour Chicken Recipe

"This is a much healthier version of the Chinese take-out version! Plus, kids usually like it. Taste before adding the salt....it depends on the salt content in your ketchup whether or not you will need it. Serve over rice."

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (337.7 g)
Calories 517.3
Total Fat - 18.5 g
Saturated Fat - 5.9 g
Cholesterol - 96.4 mg
Sodium - 1438.8 mg
Total Carbohydrate - 46.4 g
Dietary Fiber - 2.8 g
Sugars - 21.1 g
Protein - 39.5 g
Calcium - 71 mg
Iron - 2.9 mg
Vitamin C - 78.8 mg
Thiamin - 0.4 mg

Step by Step Method

Step 1

Combine the egg whites and 1 tablespoon cornstarch in a large bowl, stirring with a whisk. Add the cut up chicken pieces and toss to coat.

Step 2

Combine the remaining 1 teaspoon cornstarch, ketchup, water, cider vinegar, brown sugar, and soy sauce in a bowl; stir with a whisk.

Step 3

Heat a large nonstick skillet over medium high heat, Add 1 tablespoon canola oil to the pan. Swirl to coat. Add the bell pepper and cook for 2 minutes, stirring frequently. Add the pineapple, ginger, and onions to the pan. Cook 2 minutes, stirring occasionally. Transfer the bell pepper mixture to a plate.

Step 4

Add the remaining 1 tablespoon canola oil to the pan. Add the chicken, allowing and extra egg mixture to drip back into the bowl. Stir fry 6 minutes or until the chicken is browned and done. Add the ketchup mixture and bell pepper mixture to the pan. Bring to a simmer; simmer for 1 minute or until slightly thickened. Taste and sprinkle with salt if needed. Serve immediately.