SWEET & SOUR PINEAPPLE CHICKEN

By jarren

Ingredients

• 1 lb boneless skinless chicken breasts, cut into 1" cubes
• 1 egg white
• 2 tbsp each cornstarch and flour
• 1/4 tsp each salt and pepper
• 1/3 cup vegetable oil
• 1/3 cup chicken broth
• 3 tbsp ketchup
• 1 tbsp each dry sherry (optional), soy sauce and rice vinegar
• 2 tsp minced gingerroot
• 2 tsp sugar
• 1 each of onion, sweet red and green pepper, cut into 3/4 inch cubes
• 1 cup drained canned pineapple chunks

Preparation

Step 1

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 water, ketchup, sherry (if using), soy sauce, vinegar, ginger and sugar to reserved cornstarch; whisk to combine. Set aside. Discard all but 1 tbsp of oil from wok. Stir-fry onion, 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.