Lighter Sweet and Sour Chicken
User Reviews
5.0
6 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
40 mins
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Servings
5
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Course
Main Course
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Cuisine
Chinese
Lighter Sweet and Sour Chicken
Report
Deliciously flavorful sweet and sour chicken without the deep frying! Bite size chicken pieces are tossed with cornstarch and seared then veggies are sautéed until tender crisp, and to finish both are tossed with flavorful sweet and tangy sauce. So tasty!
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Ingredients
Sauce
- 1/2 tsp extra light olive oil or vegetable oil
- 1 Tbsp minced garlic
- 1 Tbsp peeled, minced ginger
- 1/4 cup + 2 Tbsp low-sodium chicken broth, divided
- 1/4 cup rice vinegar
- 3 Tbsp honey
- 2 1/2 Tbsp packed brown sugar
- 2 Tbsp tomato paste
- 1 Tbsp soy sauce
- 1 1/2 tsp oyster sauce
- 1 Tbsp cornstarch
Chicken
- 1 1/2 lbs boneless skinless chicken breast, diced into 1-inch pieces
- 1/4 cup cornstarch
- 2 large egg whites
- Salt and white or black pepper
- 2 Tbsp extra light olive oil or vegetable oil
Veggie mixture
- 2 tsp extra light olive oil or vegetable oil
- 1 1/2 bell peppers, diced into 3/4-inch pieces
- 1 small yellow onion, diced into 3/4-inch pieces
- 1 1/2 cups fresh or canned pineapple chunks (drain if using canned)
Instructions
- For the sauce: Heat 1/2 tsp oil in a small saucepan over medium heat. Add garlic and ginger and saute 30 seconds. Remove from heat and stir in 1/4 cup of the chicken broth, rice vinegar, honey, brown sugar, tomato paste, soy sauce, and oyster sauce.
- Season lightly with salt and pepper. In a small bowl whisk together remaining 2 Tbsp chicken broth with 1 Tbsp cornstarch, pour into sauce mixture.
- Return to heat and bring mixture to a boil, whisking constantly, and allow to boil until thickened, about 1 minute. Remove from heat and set aside.
- For the chicken: In a medium mixing bowl whisk together cornstarch, egg whites, 1/2 tsp salt and 1/4 tsp pepper until well blended and slightly frothy. Add in chicken and toss to evenly coat.
- Heat 1 Tbsp oil in a large non-stick saute pan over medium-high heat. Add half the chicken (work to space evenly apart) and cook, turning pieces occasionally, until cooked through and outsides are golden brown, about 7 minutes.
- Transfer chicken to a plate and repeat process with remaining 1 Tbsp oil and chicken.
- For the veggie mixture: While the chicken is cooking, in a large skillet heat 2 tsp oil over medium-high heat. Add bell peppers and onions and saute until tender, about 6 - 8 minutes, adding in pineapple during last minute.
- Return chicken on plate to saute pan with chicken. Add veggie mixture and sauce to chicken. Toss to evenly coat. Serve warm over white or brown rice.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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