Sweet & Sour Chicken (low-fat)

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1 tablespoon cornstarch
• 2 teaspoons pepper
• 1 egg
• 1 1/2 lbs 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 tablespoons 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

• 1 in a large bowl, mix the cornstarch, pepper, and egg whites.
• 2 add the chicken and toss until well coated.
• 3 heat a large nonstick wok until blazing hot. coat the bottom of the pan with the canola oil.
• 4 add the chicken to the pan and move continuously to prevent chicken from sticking together.
• 5 saute for about 1 1/2 minutes. once the chicken is cooked, remove from the wok and keep warm.
• 6 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.
• 7 add the baby corn and bamboo shoots and warm through.
• 8 once sauce is thick and warm, whisk in the pineapple.
• 9 to serve, arrange chicken strips on a platter and pour the sauce over the chicken.