4 bell peppers, 2 red, 1 yellow, 1 green seeded and cut into 1-inch strips
1/8 tsp ground black pepper
4 teaspoons canola oil (divided)
1 ¼ lbs skinless, boneless, thinly sliced chicken breast (cut into 1-inch strips)
¼ cup cider vinegar
4 tsp cornstarch (divided)
1 large egg white
20 oz pineapple chunks with juice, divided
1/8 tsp salt
2 tsp low-sodium soy sauce
3 Tbsp sugar substitute
3 Tbsp tomato paste
2 tsp freshly grated ginger
Optional: ¼ cup chopped scallions, garnish
- 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, sugar substitute, soy sauce, salt, pepper, and 2 tsp cornstarch. Stir together to combine.
- Place the chicken breast pieces lengthwise onto a cutting board and cut 1-inch strip of chicken. Add to a bowl with egg whites and 2 tsp cornstarch. Stir together to combine.
- Warm a large nonstick pan with 2 tsp oil over medium-high heat. Add chicken; stirring frequently, saute until chicken reaches 165 F in the most center point of the chicken, 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 tsp oil over medium-high heat. Add bell pepper strips and stirring constantly, cook until peppers 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