1 pound chicken breast, cut into ¼-inch thick and 1-inch length, boneless skinless
1 egg white
1 tbsp cornstarch
oil
½ small onion, peeled and cubed
1 small red bell pepper, cored, seeded and cut into 1-inch cubes
1 cup pineapple chunks, (packed in juice)
½ cup pineapple juice
⅔ cup sweet chili sauce
½ tsp. cornstarch
salt, to taste
In a bowl, combine egg white and cornstarch, and whisk until well-blended and frothy. Add chicken and let stand for about 8 to 10 minutes.
In a bowl, combine pineapple juice, sweet chili sauce, and cornstarch. Stir until well-blended. Set aside.
In a skillet over medium heat, heat about 2-inches deep of oil to about 350 F. Add chicken pieces and stir gently to separate.
Deep-fry for about 3 to 5 minutes or until golden brown and crisp. With a slotted spoon, remove chicken and drain on paper towels. Keep warm.
Remove excess oil from the pan except for about 1 tablespoon. Increase heat to medium-high heat.
Add onions and bell peppers and cook, stirring frequently, for about 2 to 3 minutes or until tender yet crisp.
Add pineapples and cook for about 1 to 2 minutes or until heated through. With a slotted spoon, remove from pan and keep warm.
Stir the sweet chili sauce mixture to redistribute and add to the pan. Allow to boil for about 1 to 2 minutes until bubbly and thickened. Season with salt to taste.
Add chicken, bell peppers, onions, and pineapples back into the pan. Gently toss to fully coat with sauce.
Transfer onto a serving platter and garnish with sesame seeds, if desired. Serve hot.
Sugar: 67g
:
Calcium: 72mg
Calories: 709kcal
Carbohydrates: 79g
Cholesterol: 193mg
Fat: 9g
Fiber: 4g
Iron: 3mg
Monounsaturated Fat: 3g
Polyunsaturated Fat: 2g
Potassium: 994mg
Protein: 74g
Saturated Fat: 2g
Sodium: 1049mg
Vitamin A: 1973IU
Vitamin C: 95mg
