Servings and Ingredients
|1 egg white|
|2 tsp. plus 1 tbsp Hy-Vee cornstarch, divided|
|1 lbs. boneless, skinless chicken breasts, cut into 1/2-inch cubes|
|1 tbsp. plus 1 tsp Hy-Vee Select olive oil, divided|
|2 garlic cloves, minced|
|¼ tsp. Hy-Vee crushed red pepper|
|1 medium red bell pepper, seeded and cut into 1-inch pieces|
|1 medium orange bell pepper, seeded and cut into 1-inch pieces|
|1 small onion, chopped|
|1 (20 ounce) can Hy-Vee pineapple chunks|
|⅓ c. reduced-sodium soy sauce|
|2 tsp. packed Hy-Vee brown sugar|
- In a bowl, whisk together egg white and 2 teaspoons cornstarch; stir in chicken to coat. Set aside for 15 minutes at room temperature.
- Heat a large frying pan or wok over high heat. Add 1 tablespoon olive oil. Add coated chicken, garlic and crushed red pepper and spread in one layer. Fry 1 minute or until bottom of chicken is brown. Flip and continue cooking 1 minute. Remove chicken mixture; set aside.
- Reduce heat to medium and add remaining olive oil to pan. Add red and orange bell peppers and onion; sauté 4 minutes or until crisp-tender. Drain pineapple, reserving 1/3 cup juice. Add 1 cup pineapple chunks, reserving remaining pineapple for another use, and sauté 30 seconds.
- For sweet-and-sour sauce, combine reserved pineapple juice, soy sauce, remaining cornstarch and brown sugar, stirring to combine. Add sauce and cooked chicken to pan. Heat until chicken is heated through and sauce has thickened.
270 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 65mg
- Sodium: 800mg
- Total Carbohydrates: 25g
- Protein: 29g
Vitamin A 25%
Vitamin C 120%