Lighter Sweet and Sour Chicken

Ingredients

• 1/2 tsp extra light olive oil or vegetable oil
• 1 Tbsp minced garlic
• 1 Tbsp peeled, minced ginger
• 1/4 cup + 2 Tbsp low-sodium chicken broth, divided
• 1/4 cup rice vinegar
• 3 Tbsp honey
• 2 1/2 Tbsp packed brown sugar
• 2 Tbsp tomato paste
• 1 Tbsp soy sauce
• 1 1/2 tsp oyster sauce
• 1 Tbsp cornstarch
• 1 1/2 lbs boneless skinless chicken breast, diced into 1-inch pieces
• 1/4 cup cornstarch
• 2 large egg whites
• Salt and white or black pepper
• 2 Tbsp extra light olive oil or vegetable oil
• 2 tsp extra light olive oil or vegetable oil
• 1 1/2 bell peppers, diced into 3/4-inch pieces
• 1 small yellow onion, diced into 3/4-inch pieces
• 1 1/2 cups fresh or canned pineapple chunks

Directions

1. Make the sauce first. Warm 1/2 tsp oil in a small saucepan set over medium heat, then add the garlic and ginger and cook for 30 seconds. Take the pan off the burner and mix in 1/4 cup of the chicken broth, the rice vinegar, honey, brown sugar, tomato paste, soy sauce, and oyster sauce. Add a light pinch of salt and pepper. In a small bowl, whisk the remaining 2 Tbsp chicken broth with 1 Tbsp cornstarch, then stir that slurry into the sauce. Put the pan back over the heat, bring it to a boil while whisking the whole time, and cook until it thickens, about 1 minute. Remove it from the heat and set it aside.
2. For the chicken, whisk the cornstarch, egg whites, 1/2 tsp salt, and 1/4 tsp pepper in a medium mixing bowl until the mixture is smooth and a little foamy. Add the chicken and turn the pieces until they are coated all over.
3. Set a large non-stick saute pan over medium-high heat and warm 1 Tbsp oil. Add half of the chicken, arranging the pieces with room between them, and cook for about 7 minutes, turning now and then, until the centers are cooked and the outside is golden. Move the chicken to a plate, then cook the remaining chicken the same way with the remaining 1 Tbsp oil.
4. While the chicken cooks, heat 2 tsp oil in a large skillet over medium-high heat for the vegetables. Add the bell peppers and onions and cook until tender, about 6 – 8 minutes. Stir in the pineapple during the last minute.
5. Add the chicken from the plate back to the saute pan with the rest of the chicken. Spoon in the vegetable mixture and pour in the sauce, then toss until everything is coated. Serve warm over white or brown rice.