Lightened Up Sweet & Sour Chicken

• 2 whole Large Egg Whites
• 4 teaspoons Cornstarch, Divided
• 1 pound Skinless, Boneless Chicken Breasts, Cut Into 1-inch Pieces
• 6 Tablespoons Unsalted Ketchup
• 1/4 cups Water
• 3 Tablespoons Cider Vinegar
• 2 Tablespoons Brown Sugar
• 1- 1/2 Tablespoon Lower-sodium Soy Sauce
• 2 Tablespoons Canola Oil, Divided
• 1 whole Red Bell Pepper, Cut Into 1 Inch Pieces
• 1- 1/2 cup Fresh Pineapple Chunks
• 2 teaspoons Grated Fresh Ginger
• 3 whole Green Onions, Cut Into 1 Inch Pieces
• 38 teaspoons Kosher Salt

1. Combine egg whites and 1 tablespoon cornstarch in a large bowl, stirring with a whisk.
2. Add chicken to bowl and toss to coat.
3. Combine remaining 1 teaspoon cornstarch, ketchup, water, vinegar, bown sugar, and soy sauce in a bowl, stirring with a whisk.
4. Heat a large nonstick skillet over medium-high heat.
5. Add 1 tablespoon oil to pan; swirl to coat.
6. Add bell pepper to pan; cook 2 minutes, stirring frequently.
7. Add pineapple, ginger, and onions to pan; cook 2 minutes, stirring occasionally.
8. Transfer bell pepper mixture to a plate.
9. Add remaining 1 tablespoon oil to pan.
10. Add chicken mixture, allowing any excess egg white mixture to drip back into bowl.
11. Stir-fry 6 minutes or until chicken is browned and done.
12. Add ketchup mixture and bell pepper mixture to pan.
13. Bring to a simmer; simmer 1 minute or until slightly thickened.
14. Sprinkle with salt; serve immediately.
15. Recipe from Cooking Light January/February 2016.

egg whites, cornstarch, chicken breasts, ketchup, water, vinegar, brown sugar, lower, canola oil, red bell pepper, pineapple, fresh ginger, green onions, kosher salt

Taken from tastykitchen.com/recipes/main-courses/lightened-up-sweet-sour-chicken/ (may not work)