Description
A healthier yet tasty version that is ready in just 20 minutes!
Ingredients
- 2 whole Large Egg Whites
- 4 teaspoons Cornstarch, Divided
- 1 pound Skinless, Boneless Chicken Breasts, Cut Into 1-inch Pieces
- 6 Tablespoons Unsalted Ketchup
- ¼ cups Water
- 3 Tablespoons Cider Vinegar
- 2 Tablespoons Brown Sugar
- 1-½ Tablespoon Lower-sodium Soy Sauce
- 2 Tablespoons Canola Oil, Divided
- 1 whole Red Bell Pepper, Cut Into 1 Inch Pieces
- 1-½ cup Fresh Pineapple Chunks
- 2 teaspoons Grated Fresh Ginger
- 3 whole Green Onions, Cut Into 1 Inch Pieces
- ⅜ teaspoons Kosher Salt
Preparation
Combine egg whites and 1 tablespoon cornstarch in a large bowl, stirring with a whisk. Add chicken to bowl and toss to coat.
Combine remaining 1 teaspoon cornstarch, ketchup, water, vinegar, bown sugar, and soy sauce in a bowl, stirring with a whisk.
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add bell pepper to pan; cook 2 minutes, stirring frequently. Add pineapple, ginger, and onions to pan; cook 2 minutes, stirring occasionally. Transfer bell pepper mixture to a plate.
Add remaining 1 tablespoon oil to pan. Add chicken mixture, allowing any excess egg white mixture to drip back into bowl. Stir-fry 6 minutes or until chicken is browned and done. Add ketchup mixture and bell pepper mixture to pan. Bring to a simmer; simmer 1 minute or until slightly thickened. Sprinkle with salt; serve immediately.
Recipe from Cooking Light January/February 2016.
