Ingredients

The following ingredients have 4 Servings
  • 1 pound boneless skinless chicken breast, cut into 1/4-inch thick and 1-inch length
  • 1 egg white
  • 1 tablespoon cornstarch
  • oil
  • 1/2 small onion, peeled and cubed
  • 1 small red bell pepper, cored, seeded and cut into 1-inch cubes
  • 1 cup pineapple chunks (packed in juice)
  • 1/2 cup pineapple juice
  • 2/3 cup sweet chili sauce
  • 1/2 teaspoon cornstarch
  • salt to taste

Instruction

  • In a bowl, combine egg white and cornstarch, and whisk until well-blended and frothy. Add chicken and let stand for about 8 to 10 minutes.
  • In a bowl, combine pineapple juice, sweet chili sauce, and cornstarch. Stir until well-blended. Set aside.
  • In a skillet over medium heat, heat about 2-inches deep of oil to about 350 F. Add chicken pieces and stir gently to separate. Deep-fry for about 3 to 5 minutes or until golden brown and crisp. With a slotted spoon, remove chicken and drain on paper towels. Keep warm.
  • Remove excess oil from the pan except for about 1 tablespoon. Increase heat to medium-high heat.
  • Add onions and bell peppers and cook, stirring frequently, for about 2 to 3 minutes or until tender yet crisp.
  •  Add pineapples and cook for about 1 to 2 minutes or until heated through. With a slotted spoon, remove from pan and keep warm.
  • Stir the sweet chili sauce mixture to redistribute and add to the pan. Allow to boil for about 1 to 2 minutes until bubbly and thickened. Season with salt to taste.
  • Add chicken, bell peppers, onions, and pineapples back into the pan. Gently toss to fully coat with sauce. 
  • Transfer onto a serving platter and garnish with sesame seeds, if desired. Serve hot.