NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Breast

1/4 cup Panko Breadcrumbs

1 large Egg White

1/4 cup Pineapple Chunks (in water)

1 tsp Rice Vinegar

1 tbsp Tomato Ketchup

1 tsp Soy Sauce

1 tsp Cornstarch

1 tsp Sesame Oil

PREPARATION

• 1

  Preheat your oven to 425°F and line a baking sheet with parchment paper.

• 2

  Slice the chicken breast into bite-sized pieces ensuring even thickness for consistent baking.

• 3

  In a shallow bowl, whisk the egg white until slightly frothy. In another bowl, place the panko breadcrumbs.

• 4

  Dip each chicken piece first in the egg white, allowing excess to drip off, then coat thoroughly with panko breadcrumbs.

• 5

  Place the coated chicken pieces on the prepared baking sheet, spacing them evenly.

• 6

  Bake in the preheated oven for about 15-18 minutes or until the chicken is cooked through and the coating is crisp.

• 7

  While the chicken is baking, prepare the sweet & sour sauce. In a small saucepan over medium heat, combine the pineapple chunks, rice vinegar, tomato ketchup, soy sauce, cornstarch, and sesame oil.

• 8

  Stir continuously until the sauce simmers and thickens slightly, about 3-4 minutes. For a smoother sauce, you can mash the pineapple chunks with the back of a spoon.

• 9

  Once the chicken is done, drizzle the sweet & sour sauce over the crispy baked chicken or serve it on the side as a dip.

• 10

  Garnish with a sprinkle of chopped green onions or sesame seeds if desired and enjoy!