Sweet And Sour Chicken
|Cornstarch||1⁄3 Cup (5.33 tbs)|
|Freshly ground pepper||1⁄2 Teaspoon|
|Boneless skinless chicken thighs/Boneless skinless chicken breasts||1 Pound|
|Vegetable oil||5 Tablespoon|
|Green bell pepper||1 Large|
|Canned sliced water chestnuts||5 Ounce|
|Canned pineapple chunks in juice||8 Ounce|
|Sweet and sour sauce||1 Cup (16 tbs)|
|Rice vinegar/Cider vinegar||1 Tablespoon|
1. Combine cornstarch, salt, and pepper in a plastic bag. A few pieces at a time, dip chicken in beaten egg whites, then shake in cornstarch-filled bag to coat.
2. In a wok or large frying pan, heat 1/4 cup of oil and stir-fry chicken over medium-high heat until golden brown and crisp, 4 to 5 minutes. Use a slotted spoon to remove chicken from pan.
3. Add remaining 1 tablespoon oil to wok and stir-fry onion and bell pepper over high heat 2 minutes. Add water chestnuts, tomato, pineapple chunks and juice, sweet-and-sour sauce, and vinegar. Cook 2 minutes. Return chicken to pan and cook 1 minute, until heated through.