Makes 4 Servings
4 bell peppers, 1 each of red, yellow, green, and orange if possible, seeded and cut into 1-inch strips (around 5 cups)
½ cup pineapple juice + 1 cup pineapple chunks from 1 (20-ounce) can pineapple chunks in juice, divided
¼ cup cider vinegar
3 tablespoons tomato paste
3 tablespoons SPLENDA® Granulated Sweetener
2 tablespoons less sodium soy sauce
⅛ teaspoon salt
⅛ teaspoon ground black pepper
4 teaspoons cornstarch, divided
1¼ pounds skinless, boneless thinly sliced chicken breast, cut into 1-inch strips
1 large egg white
4 teaspoons canola oil, divided
2 teaspoons freshly grated ginger
¼ cup chopped scallions, to garnish
2 cups cooked brown rice (from 1/2 cup uncooked brown rice), to serve
Halve each bell pepper lengthwise. Remove and discard the seeds; slice each one into 1-inch strips.
Prepare the sweet and sour sauce: into a small bowl, add ½ cup pineapple juice, cider vinegar, tomato paste, SPLENDA®, soy sauce, salt, pepper, and 2 teaspoons cornstarch. Stir together to combine.
Place the chicken breast pieces lengthwise onto a cutting board and cut 1-inch strips of chicken. Add to a bowl with egg whites and 2 teaspoons cornstarch. Stir together to combine.
Warm a large nonstick pan with 2 teaspoons oil over medium-high heat. Add chicken; stirring frequently, sauté until chicken is fully-cooked, about 5 to 7 minutes depending on thickness. Remove from heat, transfer chicken to a plate, and cover with foil to keep warm.
Again warm the nonstick pan with 2 teaspoons oil over medium-high heat. Add bell pepper strips and stirring constantly, cook until pepper are soft and tender, about 5 minutes. Add in the ginger, stirring and cooking for 30 seconds, before stirring in the reserved sweet and sour sauce and 1 cup pineapple chunks. Stir until sauce slightly thickens, about 1 to 2 minutes. Stir in reserved chicken and cook another minute. Remove from heat and garnish with scallions.
Serve sweet and sour chicken over the brown rice.
Saturated Fat 1.4g
Dietary Fiber 6.4g