Sweet and Sour Chicken Bundles

By khojnicki

Ingredients

• 1/3 c low sodium chicken broth
• 2 tbsp rice vinegar
• 2 tbsp ketchup
• 1 tbsp low sodium soy sauce
• 2 tsp sesame oil
• 1 tbsp sugar
• 2 tsp cornstarch
• 1 tbsp plus 2 tsp canola oil
• 1 lb chicken breasts sliced into 1/2" cubes
• 1 small green bell pepper, chopped
• 1 small red bell pepper, chopped
• 2 scallions, thinly sliced
• 2 garlic cloves, minced
• 2 tsp minced ginger
• 1 c chopped pineapple
• 12 egg roll wrappers

Preparation

Step 1

In a small bowl, whisk together the first seven ingredients. Set the sauce aside. Heat 1 tbsp of the canola oil in a large skillet over medium heat. Add the chicken and cook its no longer pink, about 5 mins. Add the garlic, scallions, peppers, and ginger, stirring often until the peppers are slightly tender, about 3 mins. Pour in the sauce and bring the mixture to a boil. Continue to cook the mixture until the sauce is thickened slightly about 1 min. Stir in the chopped pineapple, then remove the pan from the heat.

Heat the oven to 375 degrees F and coat a muffin tin. Center and press an egg roll wrapper into each well to form a cup. Fill each one with the chicken mixture. Fold in three corners of each wrapper, then lightly brush the inside of the remaining corner with water and press it in place on top of the others. Brush the tops of the bundles with the remaining oil. Bake them until golden brown and crisp, about 15 mins. Let cool before unmolding.