16
May
Sweet And Sour Chicken Stirfry. Cook stirring frequently until golden brown on outside and no longer pink in center. Add chicken season with salt and cook 1 minute. Add bell peppers and onion and cook until lightly browned about 3 minutes. Cook for 2 to 3 minutes until chicken is cooked through and sauce has thickened.
Add chicken strips of bell pepper cook 8 minutes or until chicken is cooked through stirring occasionally. Stir-fry for 2-3 minutes. Stir in pineapple and sweet-and-sour sauce. Mix the sweet and sour sauce in a small bowl of glass measuring cup- brown sugar honey rice vinegar water or pineapple juice Sriracha ketchup soy sauce and garlic powder. Stir-fry until the chicken is cooked and no longer pink 3-4 minutes. Add chicken season with salt and cook 1 minute.
In a medium bowl whisk 1 egg white until frothy.
In a medium bowl whisk 1 egg white until frothy. Add chicken strips of bell pepper cook 8 minutes or until chicken is cooked through stirring occasionally. Add garlic ginger and cayenne. Heat oil in large nonstick skillet over medium-high heat. Add the sweet and sour sauce soya sauce undrained pineapple and chicken and stir-fry for 1 minute or until hot. Stir in ginger garlic and chile and cook until.