Serves: 4 servings (4 oz chicken with ~2/3 cup pineapple/pepper mixture)
Ingredients
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
Instructions
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.