I’ve been a loyal Cooking Light reader for many, many years. Probably a decade.
Similar to Cooking Light (I have to only assume), there are few dishes this blog is yet to take a stab at. I’m resorting to version 2.0 or 3.0 of certain favorite meals and sometimes the most recent version is the best of them all. Sometimes not. But nonetheless, it’s always fun trying different versions of many different recipes. If for nothing other than new blog material 😉
I mean, most of us eat the same foods on repeat anyway, right? In some capacity, at least.
There was nothing about this particular recipe that jumped off the page screaming, “MAKE ME! I’M AMAZING!” but I happened to have a pineapple sitting on my counter that needed to be diced and eaten, so this recipe only made sense to get thrown on the weekly menu. I will note that that particular pineapple was out of this world good, only helping to make this meal divine.
I’m going to go out on a limb and say this was THE BEST meal from Cooking Light I’ve ever made. Not only was the taste fan-freaking-tastic, but it was so incredibly easy. So much so that I added “Easy” to the “Sweet and Sour Chicken” recipe title because, well, it belongs there and who isn’t drawn to THE BEST meals that also happen to be EASY? Exactly. You’re welcome.
Delicious. Easy. AND…toddler-approved.
Shea was on somewhat of a hunger strike, showing her first signs of opinion on what she’s served…until this particular meal. She loved the chicken, the green onion, the pineapple, the bell pepper. All of it. When I diced it all up to send as her lunch the next day at school, her teachers were grilling me upon pick-up. “What was that Shea had in her lunch today?! It smelled so good and she loved it! She ate it all!”
I brought them all the recipe the next day. 🙂
- 2 large egg whites
- 1 Tbsp + 1 tsp cornstarch, divided
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 6 Tbsp ketchup
- ¼ cup water
- 3 Tbsp apple cider vinegar
- 2 Tbsp brown sugar
- 1½ Tbsp lower-sodium soy sauce
- 2 Tbsp olive oil, divided
- 1 red bell pepper, cut into 1-inch pieces
- 1½ cups fresh pineapple chunks
- 2 tsp fresh ginger, grated
- 3 green onions, cut into 1-inch pieces
- In a medium bowl, whisk to combine the egg whites and 1 tablespoon cornstarch; add chicken and toss to coat.
- In a second bowl, whisk together the remaining 1 teaspoon cornstarch, ketchup, and next 4 ingredients (through soy sauce).
- Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add bell pepper to pan; cook 2 minutes, stirring occasionally. 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. Using a slotted spoon, transfer chicken to the skillet, allowing any excess egg white mixture to drip off into the bowl. Cook 6 minutes or until chicken is browned and cooked through. Add ketchup mixture and bell pepper mixture to pan. Bring to a simmer; simmer 2-3 minutes or thickened.
Weekly Menu: February 7th – 11th
- Sunday: seafood nachos w/ Queso Blanco, shrimp, lobster, and King crab (oh baby!) and Baked Buffalo Wings
- Monday: Pea and Pesto Risotto
- Tuesday: Jalapeno-Lime Chicken Soup (from the freezer)
- Wednesday: Creamy Lemon One-Pot Pasta (again, because…yum! and, I need to photograph 🙂 ) with broccoli
- Thursday: Buffalo Chicken Lasagna (from the freezer) with brussels sprouts and/or salads