Description
Skip the takeout and make this Healthy Sweet and Sour Chicken at home! Juicy chicken, crisp veggies, and a tangy sauce that’s actually good for you. Trust me, the family will ask for seconds.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons (30ml) low-sodium soy sauce
- 1 tablespoon (15ml) rice vinegar
- 2 large egg whites
- ¼ cup (30g) cornstarch
- 2 tablespoons (30ml) avocado or olive oil for cooking
- ⅓ cup (80ml) pineapple juice (no sugar added)
- 3 tablespoons (45ml) rice vinegar
- 2 tablespoons (30ml) low-sodium soy sauce
- 3 tablespoons (45ml) honey or maple syrup
- 2 tablespoons (30g) tomato paste
- 1 tablespoon (15g) cornstarch mixed with 2 tablespoons water
- 1 red bell pepper, cut into 1-inch chunks
- 1 green bell pepper, cut into 1-inch chunks
- 1 small onion, cut into wedges
- 1 cup (150g) fresh pineapple chunks (or unsweetened canned)
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
Instructions
- Marinate chicken pieces in 2 tablespoons soy sauce and 1 tablespoon rice vinegar for 10 minutes. Drain any excess liquid.
- Whisk egg whites in a bowl until slightly frothy. Place cornstarch in a separate shallow dish. Dip chicken first in egg whites, then dredge in cornstarch.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook half the chicken until golden and cooked through (165°F), about 3-4 minutes. Transfer to a plate. Repeat with remaining oil and chicken.
- In a saucepan, combine pineapple juice, rice vinegar, soy sauce, honey, and tomato paste. Bring to a simmer, then whisk in cornstarch slurry. Cook until thickened and glossy, about 1-2 minutes.
- Return skillet to heat. Add garlic and ginger, stirring for 30 seconds. Add bell peppers and onions, stir-frying for 3-4 minutes. Add pineapple and cook one minute more.
- Return chicken to skillet with vegetables. Pour sauce over everything and toss to coat. Cook another minute until heated through. Serve over rice.