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5 from 1 vote

Healthy Sweet and Sour Chicken

Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Cuisine: Chinese
Servings: 4
Calories: 313kcal
Author: Good Dinner Mom

Ingredients

  • 1 egg white
  • 2 tsp cornstarch
  • ½ tsp salt, divided
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch chunks
  • ½ fresh pineapple, cut into bite-size pieces (about 1 cup or to liking)
  • ¼ cup water
  • 1 tsp ginger, freshly grated
  • ¼ cup white vinegar
  • ¼ cup ketchup
  • 2-3 tbsp brown sugar
  • 1 pinch cayenne pepper, or more to taste
  • Dash Red Pepper flakes, to taste and for a nice added appearance
  • 2 tbsp high heat cooking oil, divded (ex. grapeseed, peanut oil)
  • 1 red bell pepper, seeded and cut into 1-inch chunks
  • 1 yellow bell pepper, seeded and cut into 1-inch chunks
  • ½ tbsp sliced green scallions for garnish, optional

Instructions

  • In a bowl, whisk together 1 egg white, 2 teaspoons cornstarch, and ¼ tsp salt. Add 1 pound chicken pieces and stir to coat evenly. Let sit for 15 minutes at room temperature or up to overnight in the refrigerator.
  • Meanwhile, whisk together ¼ cup of water, 1 teaspoon ginger, ¼ cup vinegar, ¼ cup ketchup, 2-3 Tablespoons brown sugar, remaining ¼ tsp salt, and 1-2 pinches cayenne pepper (or more to taste--optional).
  • Set a large saute pan over medium-high heat. Pour in 1 Tablespoon oil and swirl to coat. Add 1 red and 1 yellow bell pepper chunks and cook for 2 minutes. Remove onto a plate.
  • Return pan to the stove on medium-high heat. Pour in the remaining 1 Tablespoon oil and swirl to coat (be sure to fully coat the pan so the meat won't stick). Add the chicken to the pan, spreading it out in one layer.
  • Let the chicken saute, untouched, for 1 minute, until the bottoms are browned. Turn the chicken and cook other side the same for 1 minute. The chicken will still be pinkish in the middle.
  • Add the cooked bell peppers, pineapple chunks, and sauce mixture to the pan. Let simmer for about 2 minutes until the chicken is cooked through. Remove from heat. Let the chicken rest for a few minutes till the sauce thickens.
  • Garnish with ½ Tablespoon sliced scallions, if desired. Serve over rice or even over quinoa.

Nutrition

Calories: 313kcal | Carbohydrates: 30g | Protein: 26g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 73mg | Sodium: 578mg | Potassium: 742mg | Fiber: 3g | Sugar: 21g | Vitamin A: 1185IU | Vitamin C: 149mg | Calcium: 36mg | Iron: 1mg