Sweet and Sour Chicken
Created by breezermom on January 15, 2025
- Servings: 4
- Prep Time: 20m
- Cook Time: 15m
- Recipe #44053
Ingredients
- 2 egg whites, large
- 4 teaspoons cornstarch, divided
- 1 pound chicken breasts, skinless, boneless, cut into 1 inch pieces
- 6 tablespoons ketchup
- 1/4 cup water
- 3 tablespoons cider vinegar
- 2 tablespoons brown sugar
- 1 1/2 tablespoons soy sauce, low-sodium
- 2 tablespoons canola oil, divided
- 1 red bell pepper, cut into 1 inch pieces
- 1 1/2 cups pineapple chunks, fresh
- 2 teaspoons fresh grated ginger
- 3 green onions, cut into 1 inch pieces
- 3/8 teaspoon kosher salt
How to Make
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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.
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Step 2: Combine the remaining 1 teaspoon cornstarch, ketchup, water, cider vinegar, brown sugar, and soy sauce in a bowl; stir with a whisk.
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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.
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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.
Nutritional Facts
- 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