Sweet and Sour Chicken with Rice

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Cornstarch

  1 tbsp or 8g

• Water

  Plain, clean water

  2 ⅔ tbsp or 39g

• Pepper

  Spices, black

  2 tsp or 4g

• Egg white

  Raw, fresh eggs

  1 egg white (separated from yolk) or 40g

• Chicken breast

  Broilers or fryers, meat only, raw

  8 oz or 227g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Green bell pepper

  Sweet, green, raw

  ½ cup, chopped or 75g

• Red bell pepper

  Sweet, raw

  ½ cup, chopped or 75g

• Onions

  Raw

  1 medium or 110g

• Pineapple

  Canned, juice pack, solids and liquids

  1 cup, crushed, sliced, or chunks or 249g

• Brown sugar

  4 ½ tbsp or 41g

• Rice wine vinegar

  4 ½ tbsp or 67g

• Chicken stock

  Soup, home-prepared

  6 tbsp or 90g

Directions

1. Prepare the rice according to package instructions.
2. In a large bowl, combine cornstarch, water, pepper, and egg whites. Add chicken strips and toss to coat.
3. Heat oil in a large non-stick skillet over medium-high heat. Season chicken strips and add to the pan. Brown the chicken and remove to a plate.
4. Add red and green bell peppers and onions to the skillet and cook for 1 minute.
5. Stir in pineapple chunks with juice, brown sugar, rice wine vinegar, and chicken stock. Bring to a simmer and let the sauce reduce slightly.
6. Stir in the cornstarch mixture and bring the liquid to a simmer. Add the chicken strips back to the skillet and cook for 5 minutes. Serve over the prepared rice.

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