Sweet and Sour Chicken

Sweet and sour Chicken who needs take out when you can DIY it! Easier than take out. Tastes the same as the China Buffet. Hot and ready in 30 minutes (just like a box meal) with no drama.

Ingredients

• 1/4 cup cornstarch
•  1 lb snow peas,
• 1 sliced tomato
• 1 sliced green and red pepper
• 1 can chunk pineapple
• 1 can water chestnuts sliced
• 1 onion large dice separated
• 1 jar sweet and sour sauce *Homemade or store bought
•  4 cloves fresh garlic, minced
•  2 inches fresh ginger, peeled and minced
•  3 Tablespoon Dark-brown cane sugar
•  2 Tablespoon dark Soy Sauce
•  2 large egg whites
•  Salt & Pepper
•  1 lb boneless, skinless chicken breasts, cut into 1 inch pieces
•  2 Tablespoons olive oil

   

Instructions

1.  In a large bowl, stir together 1 tablespoon cornstarch and 2 tablespoons cold water until smooth and cornstarch has dissolved
2.  Add snow peas, garlic, ginger, sugar, pineapple juice, soy sauce and 1/2 teaspoon of red-pepper flakes to cornstarch mixture; toss to combine and set aside
3.  In another bowl, whisk together the egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt and pepper
4.  Add chicken, toss to coat
5.  In a large greased cookie sheet, heat 1 tablespoon of vegetable oil and the remaining 1/4 teaspoon of red pepper flakes.
6.  Lift the chicken from the egg white mixture (shaking off excess) and add to cookie sheet.
7.  Bake at 425°, turning occasionally, until golden (8-10 minutes)
8.  Transfer to a plate;
9.  Set aside, season and heat skillet
10.  Add the veggie mixture to the skillet and sauce
11.  Cover; cook until veggies are tender crisp and sauce has thickened, 3 to 5 minutes
12. Return chicken to skillet (with any juices); toss to coat
13. Serve over hot rice