Ingredients
½tspextra light olive oil,or vegetable oil
1tbspgarlic,minced
1tbspginger,minced, peeled
¼cuplow-sodium chicken broth,+ 2 tbsp, divided
¼cuprice vinegar
3tbsphoney
2½tbspbrown sugar,packed
2tbsptomato paste
1tbspsoy sauce
1½tspoyster sauce
1tbspcornstarch
1½lbschicken breast,boneless and skinless, diced into 1-inch pieces
¼cupcornstarch
2largeegg whites
salt and white pepper,or black pepper
2tbspextra light olive oil,or vegetable oil
2tspextra light olive oil,or vegetable oil
1½bell peppers,diced into ¾ inch pieces
1smallyellow onion,diced into ¾ inch pieces
1½cupspineapple chunks,(fresh or canned), drain if using canned
Preparation
Heat oil in a small saucepan over medium heat. Add garlic and ginger and saute for 30 seconds.
Remove from heat and stir in the chicken broth, rice vinegar, honey, brown sugar, tomato paste, soy sauce, and oyster sauce.
Season lightly with salt and pepper. In a small bowl whisk together the remaining 2 tablespoon chicken broth with 1 tablespoon of cornstarch, and pour into sauce mixture.
Return to heat and bring mixture to a boil, whisking constantly, and allow to boil for 1 minute until thickened. Remove from heat and set aside.
In a medium mixing bowl, whisk together cornstarch, egg whites, salt and pepper until well blended and slightly frothy. Add in chicken and toss to evenly coat.
Heat oil in a large non-stick saute pan over medium-high heat. Add half the chicken (work to space evenly apart) and cook for about 7 minutes, turning pieces occasionally, until cooked through and outsides are golden brown.
Transfer chicken to a plate and repeat process with remaining 1 tablespoon oil and chicken.
While the chicken is cooking, in a large skillet heat oil over medium-high heat. Add bell peppers and onions and saute for about 6 to 8 minutes until tender, adding in pineapple during last minute.
Return chicken on plate to saute pan with chicken. Add veggie mixture and sauce to chicken.
Toss to evenly coat. Serve warm over white or brown rice.
