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Sweet and Sour Chicken




Source of Recipe


Food Network: Juan-Carlos Cruz


List of Ingredients




-1 tablespoon cornstarch
-2 teaspoons ground white pepper
-1 egg white
-1 1/2 pounds boneless skinless chicken breasts, sliced into thin strips
-1 tablespoon canola oil
-1/4 cup low sodium soy sauce
-2 tablespoons tomato paste
-2 teaspoons sesame oil
-1 tablespoon honey
-1 tablespoon crushed garlic
-2 tablespoon grated ginger
-1/4 cup rice wine vinegar
-1 tablespoon orange marmalade
-1 (8-ounce) jar baby corn, drained
-1 (8-ounce) can sliced bamboo shoots, drained
-1 (8-ounce) can crushed pineapple, drained



Recipe



-In a large bowl, mix the cornstarch, white pepper, and egg whites.
-Add the chicken and toss until well coated.
-Heat a large nonstick wok until blazing hot.
-Coat the bottom of the pan with the canola oil.
-Add the chicken to the pan and move continuously to prevent chicken from sticking together.
-Saute for about 1 1/2 minutes.
-Once the chicken is cooked, remove from the wok and keep warm.

-Over high heat, add to the wok the soy sauce, tomato paste, sesame oil, honey, garlic, ginger, vinegar, and marmalade.
-Lower heat and simmer for approximately 30 seconds to thicken.
-Add the baby corn and bamboo shoots and warm through.

-Once sauce is thick and warm, whisk in the pineapple.

-To serve, arrange chicken strips on a platter and pour the sauce over the chicken.