Best Recipes Ever - Sweet-and-Sour Pineapple Chicken

Ingredients:

1lb (454 g) boneless skinless chicken breasts, cut into 1-inch (2.5 cm) cubes
1 egg whites
2 tbsp (25 mL) cornstarch
2 tbsp (25 mL) all purpose flour
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) white pepper or black pepper
1/3 cup (75 mL) vegetable oil
1/3 cup (75 mL) sodium-reduced chicken broth
3 tbsp (45 mL) ketchup
1 tbsp (15 mL) dry sherry, (optional)
1 tbsp (15 mL) sodium-reduced soy sauce
1 tbsp (15 mL) rice vinegar
2 tsp (10 mL) minced gingerroot
1 tsp (5 mL) granulated sugar
1 onions, cut into 3/4-inch cubes
1 sweet red peppers, cut into 3/4-inch cubes
1 sweet green pepper, cut into 3/4-inch cubes
1 can (250 mL) pineapple chunks, drained

Preparation:

In bowl, combine chicken, egg white, cornstarch, flour, salt and pepper; let stand for 10 minutes.

In wok or large skillet, heat oil over medium-high heat; stir-fry chicken, in batches and reserving cornstarch mixture in bowl, for 3 minutes or until golden-brown. Transfer to plate.

Add broth, 1/3 cup (75 mL) water, ketchup, sherry (if using), soy sauce, vinegar, ginger and sugar to reserved cornstarch; whisk to combine. Set aside.

Discard all but 1 tbsp (15 mL) oil from wok. Stir-fry onion and red and green peppers for about 3 minutes or until tender-crisp.

Add chicken, pineapple and stock mixture to wok; stir-fry for 2 to 3 minutes or until thickened and chicken is coated.

Servings: 4

Tags: all purpose flour, boneless skinless chicken breast, chicken broth, cornstarch, dry sherry, egg white, gingerroot, granulated sugar, green pepper, ketchup, onion, pepper, pineapple, red pepper, rice vinegar, salt, soy sauce, vegetable oil