Ingredients:
- 1 lb (500 g) boneless skinless chicken breasts, cut into 1-inch (2.5 cm) cubes
- 1 egg white
- 2 tbsp (25 mL) each cornstarch and all-purpose flour
- 1/4 tsp (1 mL) each salt and white or black pepper
- 1/3 cup (75 mL) sodium-reduced chicken broth
- 3 tbsp (45 mL) ketchup
- 1 tbsp ( 15 mL) dry sherry (optional)
- 1 tbsp (15 mL) each sodium-reduced soy sauce and rice vinegar
- 2 tsp (10 mL) minced gingerroot
- 1 tsp ( 5 mL) granulated sugar
- 1/3 cup (75 mL) vegetable oil
- 1 each onion and sweet red and green pepper, cut into 3/4-inch (2 cm) cubes
- 1 cup (250 mL) drained canned pineapple chunks
 | Place chicken in large bowl; add egg white, cornstarch, flour, salt and pepper. |
 | Using hands, toss to coat well. Let stand for 10 minutes so to allow mixture to adhere to chicken. |
 | Transfer chicken to small bowl (do not wash out large bowl); set chicken aside. |
 | In large bowl, whisk together broth, 1/3 cup (75 mL) water, ketchup, sherry (if using), soy sauce, vinegar, ginger and sugar. |
 | Whisk liquids to combine, whisking side of bowl to incorporate any cornstarch mixture stuck to the sides (this will thicken the sauce). Set aside. |
 | In wok or large skillet, heat oil over medium-high heat; stir-fry chicken, in batches, until crispy and golden-brown, about 3 minutes per batch. Transfer chicken to plate. |
 | Discard all but 1 tbsp (15 mL) oil from wok. |
 | Add onion and red and green peppers; stir fry until tender-crisp, about 3 minutes. |
 | Add chicken, pineapple and stock mixture to wok. |
 | Cook, stirring, until sauce is thickened and chicken is coated, 2 to 3 minutes. |
 | Makes 4 servings. |
