Low-carb fork: Serve over cauliflower rice or sautéed cabbage.
Ingredients
Chicken
2boneless skinless chicken breasts, cut into 1-inch chunks
½ cupcornstarch
2eggs, beaten
3 tbspvegetable oil
to tastesalt & pepper
Vegetables
1red bell pepper, chunked
1green bell pepper, chunked
1 can (20 oz)pineapple chunks, drained (reserve juice)
Sweet & Sour Sauce
½ cupreserved pineapple juice
⅓ cupketchup
⅓ cuprice vinegar
¼ cupbrown sugar
2 tbspsoy sauce
1 tspfresh ginger, grated
1 tbspcornstarch (slurry with 2 tbsp water)
To Serve
2 cupswhite rice (dry)
Instructions
1Cook rice per package directions.
2Season chicken with salt & pepper. Dip in beaten egg, then toss in cornstarch to coat. Rest 2 min so the coating sets.
3Heat oil in large skillet over medium-high. Cook chicken in 2 batches (don't crowd) until golden and cooked through, 4–5 min per batch. Remove to plate.
4In same pan, sauté bell peppers 2 min, then add pineapple chunks.
5Whisk sauce ingredients (except slurry) and pour in. Bring to simmer, add slurry, cook until thickened, ~2 min.
6Return chicken to pan, toss to coat. Serve over rice.