I love going out to eat, especially to Chinese restaurants, but I hate the guilt that comes after eating all that grease. Don’t get me wrong, I still enjoy Chinese take-out but I’ve also been making this dish in hopes of eating out less. It’s a pretty good knock off to the sweet and sour chicken you find in restaurants. I love the bell peppers and pineapple in it. Since it includes fruit and vegetables it has to be healthy, right?
This is a great weeknight meal since it’s very easy to whip up. Make sure you have all your veggies chopped before you start because it cooks very quickly. This makes a delicious meal served with white or brown rice.
Sweet & Sour Chicken
1 egg white
2 teaspoons cornstarch
1/2 teaspoon salt, divided
1 lb. boneless, skinless chicken breasts, cut into 1-inch chunks
One 10-oz can pineapple chunks (reserve the juice)
1 teaspoon grated fresh ginger
1/4 cup white vinegar
1/4 cup ketchup
2 to 3 tablespoons brown sugar
2 tablespoons high-heat cooking oil, divided
1 red bell pepper, cut into 1-inch chunks
1 green bell pepper, cut into 1-inch chunks
In a bowl, whisk together the egg white, cornstarch, and 1/4 teaspoon of the salt. Add the chicken pieces and stir to coat evenly. Let sit for 15 minutes at room temperature or overnight in the refrigerator.
In the meantime, whisk together 1/4 cup of the reserved pineapple juice, ginger, vinegar, ketchup, brown sugar, and the remaining 1/4 teaspoon salt.
Set a wok or large saute pan over high heat. When a bead of water instantly sizzles and evaporates, pour in 1 tablespoon of the oil and swirl to coat. Add the red and green bell peppers and cook for 2 minutes. Remove from the wok onto a plate. Wipe teh wok or pan dry.
Return the wok to the stove on high heat. When a bead of water instantly sizzles and evaporates, pour in the remaining 1 tablespoon of oil and swirl to coat. Add the chicken, spreading it out in one layer. Let the chicken fry, untouched for 1 minute, until the bottoms are browned. Flip and fry the other side for 1 minute. The chicken should still be pinkish in the middle.
Add the cooked bell peppers, pineapple chunks, and the pineapple juice mixture. Let simmer for 10 to 15 minutes, until the chicken is cooked through.
Serve with white rice.
Source: adapted from The Steamy Kitchen Cookbook by Jaden Hair