NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1 tbsp Cornstarch

2 large Egg Whites

1/2 cup Pineapple Chunks

1/2 cup Red Bell Pepper, chopped

1/4 cup Red Onion, sliced

1 cup Broccoli Florets

1 small Carrot, sliced

1 tbsp Low-Sodium Soy Sauce

1 tsp Rice Vinegar

1 tsp Honey

1 Garlic clove

1 tsp Fresh Ginger, grated

PREPARATION

• 1

  Slice the chicken breast into bite-sized pieces. In a bowl, toss the chicken pieces with cornstarch until evenly coated.

• 2

  In a separate bowl, whisk together egg whites to help bind the coating.

• 3

  Heat a non-stick skillet over medium-high heat. Add the chicken pieces and cook until the outside is crispy and the chicken is cooked through, about 5-7 minutes. Remove and set aside.

• 4

  In a small saucepan, combine low-sodium soy sauce, rice vinegar, honey, minced garlic, and grated ginger. Bring the mixture to a simmer and then stir in the pineapple chunks. Let it simmer for 2 minutes to meld the flavors.

• 5

  In another pan or the same skillet after cleaning, add the red bell pepper, red onion, broccoli florets, and carrot slices. Sauté the vegetables until they begin to soften and get a slight char, about 4-5 minutes.

• 6

  Return the crispy chicken to the pan with the vegetables. Pour the sweet and sour sauce over the chicken and vegetables, tossing well to combine and heat through.

• 7

  Serve immediately, enjoying the crunchy, tangy, and sweet flavors in every bite.