When we moved out to the country this past year, we were thrilled to discover several Chinese restaurants! Where we were living before, despite being in the city, there was only one Chinese restaurant, and I didn’t care for it very much, so I pretty much went without my Chinese fix a lot.
We did, however, find this really cute Chinese restaurant nearby, and their food is delicious! Not only that, but I love that they are more authentic than, say, Panda Express. For one thing, they write the orders down in Chinese, which is completely unreadable to me, of course, but I love it. Not only that, but the family that owns the restaurant (points for family owned!) is always super nice and the son always opens the door for me when I leave with an arm full of take-out.
But, take out gets expensive and let’s face it, it isn’t always the healthiest…no matter how delicious the food is. So I was thrilled when I came across a “skinnier” version of one of my favorite Chinese dishes, sweet and sour chicken.
This quick sweet and sour chicken tastes even better than take out. It’s not fried and the ingredients are fresh and yummy. You could serve this over rice, but I made SkinnyTastes‘s Cauliflower Fried Rice instead and it was so dang tasty! Josh couldn’t believe that it was cauliflower and not rice and all the kids gobbled it up! Win, win! Bing. Bang. Bong! Dinner is served.
Skip the take out once in awhile when you’re craving Chinese and make this skinny sweet & sour chicken for your next meal at home!
This easy recipe for skinny sweet & sour chicken is healthy, full of flavor, and ready in under 30 minutes!
15 minPrep Time
15 minCook Time
30 minTotal Time
- 2 large egg whites
- 4 tsp cornstarch, divided
- 1 lb. boneless, skinless chicken breast, cut into 1-inch pieces
- 6 tbsp unsalted ketchup
- 1/4 cup water
- 3 tbsp apple cider vinegar
- 2 tbsp brown sugar
- 1 1/2 tbsp gluten-free tamari soy sauce
- 2 tbsp canola oil, divided
- 1 red bell pepper, cut into 1-inch pieces
- 1 1/2 cups fresh pineapple chunks
- 2 tsp fresh ginger, grated
- 3 green onions, cut into 1-inch pieces
- 3/8 tsp Kosher salt
- Combine egg whites and 1 tablespoon cornstarch in a large bowl, stirring with a whisk. Add chicken to bowl; toss to coat.
- Combine remaining 1 teaspoon cornstarch, ketchup, and 4 ingredients (through soy sauce) in a bowl, stirring with a whisk.
- Heat a large non-stick skillet or wok over medium-high heat. Add 1 tablespoon canola to pan; swirling to coat. Add bell pepper to pan; cook 2 minutes, stirring frequently. Add pineapple, ginger, and onions to pan; cook 2 minutes, stirring occasionally. Transfer bell pepper mixture to a plate.
- Add remaining 1 tablespoon oil to pan. Add chicken mixture, allowing any excess egg white mixture to drip back into the bowl. Stir-fry 6 minutes or until chicken is browned and done. Add soy sauce mixture and bell pepper mixture to pan. Bring to a simmer; simmering for 1 minutes or until slightly thickened. Sprinkle with salt, serve immediately.