Sweet and sour chicken

Sorry we didnt take pictures of the rice with it bc we forgot all about it :) but it was so yummy i wanted to add this.

Seres 4

1 egg white

2 teaspoons cornstarch

1/2 teaspoon salt, divided

1 lb boneless and skinless chicken thighs or breasts, cut into 1 in chunks

one 10oz can pineapple chunks-reserve the juice
1 teaspoon grated fresh ginger

1/4 cup white vinegar

1/4 cup ketchup

2 to 3 tablespoons brown sugar

2 tablespoons high heat cooking oil

1 red bell pepper, cut into 1in chunks

1 yellow bell pepper, cut into 1in chunks

1. In a bowl, whisk together the egg white, cornstarch and 1/4 teaspoon of the salt. Add the chicken pieces and stir to coat evenly. Let sit for 15 minutes at room temperature or up to overnight in the refrigerator.

2. In the meantime, whisk together 1/4 cup the reserved pineapple juice, ginger, vinegar ketchup, brown sugar and the remaining 1/4 teaspoon of salt.

3. Set a wok or large saute pan over high heat. When a bead of water instantly sizzles and evaporates, pour in 1 tablespoon of the oil and swirl to coat. Add the red and yellow bell peppers and cook for 2 minutes. Remove from the wok onto a plate. Wipe the wok or pan dry.

4. Return the wok to the stove on high heat. When a bead of water instantly sizzles and evaporates, pour in the remaining 1 tablespoon of oil and swirl to coat. Add the chicken, spreading it out in on layer. Let the chicken fry, untouched for 1 minute, until the bottoms are browned. Flip and fry the other side the same for 1 minute. The chicken should still be pinkish in the middle.

5. Add the cooked bell peppers, pineapple chunks and the pineapple juice mixture. Let simmer for 1 to 2 minutes, until the chicken is cooked through.

YUMMY!

P. 106-Steamy kitchen