Sweet & Sour Chicken (Low-Fat)

READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large bowl, mix the cornstarch, white pepper, and egg whites.
  • Add the chicken and toss until well coated.
  • Heat a large nonstick wok until blazing hot. Coat the bottom of the pan with the canola oil.
  • Add the chicken to the pan and move continuously to prevent chicken from sticking together.
  • Saute for about 1 1/2 minutes. Once the chicken is cooked, remove from the wok and keep warm.
  • Over high heat, add to the wok the soy sauce, tomato paste, sesame oil, honey, garlic, ginger, vinegar, and marmalade. Lower heat and simmer for approximately 30 seconds to thicken.
  • Add the baby corn and bamboo shoots and warm through.
  • Once sauce is thick and warm, whisk in the pineapple.
  • To serve, arrange chicken strips on a platter and pour the sauce over the chicken.
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