Sweet and Sour Pineapple Chicken
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into 1 inch cubes
- 1 large egg white, whisked
- 1 teaspoon kosher salt, divided
- 4 teaspoons cornstarch, divided
- 1 15-ounce can pineapple chunks, drained and juice reserved
- 1/4 cup white vinegar
- 1/4 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon oil
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup snow peas, strings removed
- 1 teaspoon grated ginger
- 4 scallions, chopped
Instructions
- Place the chicken cubes in a bowl and toss with the cornstarch. Add the whisked egg and 1/2 teaspoon salt, and toss to coat. Let sit for 15 minutes at room temperature, or overnight in the fridge.
- In a mixing bowl, whisk together the pineapple juice, vinegar, ketchup, brown sugar, 2 teaspoons cornstarch, and 1/2 teaspoon salt.
- Heat 1 tablespoon of oil in a large saute pan or wok over high heat. Add the chicken in an even layer, and cook for 3 minutes. Remove to a plate.
- Turn the heat to medium and add more oil if needed. Add the bell peppers, snow peas, and ginger and cook for 1 minute. Add the pineapple chunks, sauce, and chicken. Turn the heat up to high and cook until the chicken is cooked through, about 3 minutes. Top with the chopped scallions.
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