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Sweet + Sour Chicken
4
servings471
Calories/servingThis Sweet + Sour Chicken recipe is a flavorful and nutritious dish featuring tender chicken breast strips marinated in egg whites and cornstarch, sautéed with vibrant bell peppers, and coated in a tangy homemade sweet-and-sour sauce made with pineapple juice, tomato paste, and soy sauce. The dish is complemented by chunks of pineapple and a hint of ginger, served over fluffy brown rice and garnished with fresh scallions. With its balance of sweet, savory, and tangy flavors, it’s a satisfying meal packed with protein and fiber.
Ingredients
- 4
bell peppers, 1 each of red, yellow, green, and orange if possible, seeded and cut into 1-inch strips (about 5 cups)
- 1/8 teaspoon
teaspoon ground black pepper
- 4 teaspoons
avocado/olive oil (divided)
- 1 1/4 pounds
skinless, boneless, thinly sliced chicken breast (cut into 1-inch strips)
- 1/4 cup
cider vinegar
- 4 teaspoons
- 1
large egg white
- ½ cup
pineapple juice
- 1 cup
pineapple chunks from 1 (20-ounce) can pineapple chunks in juice, divided
- 1/8 teaspoon
salt
- 2 teaspoon
teaspoons low-sodium soy sauce
- 3 tablespoons
sugar substitute (granulated)-Monk fruit/Stevia
- 3 teapoons
tomato paste
- 2 teaspoons
freshly grated ginger
- 1/4 cup
chopped scallions, to garnish
- 2 cups
cooked brown rice (from 1/2 cup uncooked brown rice), to serve
Directions
Halve each bell pepper lengthwise. Remove and discard the seeds; slice each one into 1-inch strips.
Prepare the sweet and sour sauce: into a small bowl, add ½ cup pineapple juice, cider vinegar, tomato paste, sugar substitute, soy sauce, salt, pepper, and 2 teaspoons cornstarch. Stir together to combine.
Place the chicken breast pieces lengthwise onto a cutting board and cut 1-inch strips of chicken. Add to a bowl with egg whites and 2 teaspoons cornstarch. Stir together to combine.
Warm a large nonstick pan with 2 teaspoons oil over medium-high heat. Add chicken; stirring frequently, sauté until chicken is fully-cooked, about 5 to 7 minutes depending on thickness. Remove from heat, transfer chicken to a plate, and cover with foil to keep warm.
Again, warm the nonstick pan with 2 teaspoons oil over medium-high heat. Add bell pepper strips and stir constantly, cook until soft and tender, about 5 minutes. Add the ginger, stirring and cooking for 30 seconds, before stirring in the reserved sweet and sour sauce and 1 cup pineapple chunks. Stir until the sauce slightly thickens, about 1 to 2 minutes. Stir in reserved chicken and cook another minute. Remove from heat and garnish with scallions.
Serve sweet and sour chicken over the brown rice.
Nutrition Facts
- 471 Calories/serving| 36g Protein/serving | 6g Fiber/serving
