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Halve each bell pepper lengthwise. Remove and discard the seeds; slice each one into 1-inch strips.
Prepare the sweet and sour sauce: into a small bowl, add ½ cup pineapple juice, cider vinegar, tomato paste, SPLENDA®, soy sauce, salt, pepper, and 2 teaspoons cornstarch. Stir together to combine.
Place the chicken breast pieces lengthwise onto a cutting board and cut 1-inch strips of chicken. Add to a bowl with egg whites and 2 teaspoons cornstarch. Stir together to combine.
Warm a large nonstick pan with 2 teaspoons oil over medium-high heat. Add chicken; stirring frequently, sauté until chicken is fully-cooked, about 5 to 7 minutes depending on thickness. Remove from heat, transfer chicken to a plate, and cover with foil to keep warm.
Again warm the nonstick pan with 2 teaspoons oil over medium-high heat. Add bell pepper strips and stirring constantly, cook until pepper are soft and tender, about 5 minutes. Add in the ginger, stirring and cooking for 30 seconds, before stirring in the reserved sweet and sour sauce and 1 cup pineapple chunks. Stir until sauce slightly thickens, about 1 to 2 minutes. Stir in reserved chicken and cook another minute. Remove from heat and garnish with scallions.
Serve sweet and sour chicken over the brown rice.
Cooking Tip: Mixing raw chicken slices with cornstarch and egg whites is a Chinese cooking technique called velveting. It prevents meat from drying out while cooking in a stir-fry and provides a soft, velvety texture.
Keep it Healthy: Mixing tomato paste with a sweetener like SPLENDA® is a short-cut to replace ketchup in a recipe without the extra sodium of the condiment.
Tip: 1 teaspoon of ground ginger can be substituted for the fresh; just mix into the sweet and sour sauce in advance.