A completely lightened-up, baked version made with half the calories. And it tastes even better than the original!
We love Chinese food! It’s our go-to fast food meal when we all get together.
When we call into our favorite restaurant, The T Bone, we order so much food because everyone has to have their favorite and everyone has to have a scoop of each entree!
The only problem with this tasty meal is that the calorie count can go up pretty fast.
Here is a healthy option of my of our favorite dishes that can pass the yummy test on any day!
Your mouth will be happy and so will your waistline.
1 egg white
2 Tablespoons soy sauce
2 Tablespoons Chinese rice vinegar
1 1/2 pounds chicken breasts, cut into 1-inch chunks
3/4 cup no sugar added pineapple juice
3 Tablespoons soy sauce
1 Tablespoons Chinese rice vinegar
3 Tablespoons chicken stock
1 teaspoon sesame seed oil
1 teaspoon garlic powder
1/2 teaspoon ginger powder
1/2 teaspoon crushed red pepper flakes
1 Tablespoon cornstarch
6 green onions, sliced
Marinade: In a small bowl, whisk together the egg white, soy sauce, and rice vinegar. Pour marinade into a large Ziploc bag and then add the chicken chunks. Seal tightly and shake until all the chicken is covered. Place in the fridge to marinate for at least 30 minutes but you can do it the night before.
Sauce: In a small pan, heat the pineapple juice on high heat until it comes to a boil. Then reduce the heat to low and simmer the juice until it reduces to about 1/4 cup and has thickened. This should take about 7 minutes. Remove from heat and let cool for a couple of minutes.
Now, mix in soy sauce, rice vinegar, chicken stock, sesame oil, garlic, ginger, red pepper flakes, and cornstarch into the pineapple juice. Mix together so the cornstarch has no lumps and make sure to clean the sides of the pan, to get all the pineapple juice. Set aside.
Spray skillet with cooking spray. Remove the chicken from the fridge and pour chicken and marinade into the pan and cook on medium heat until chicken is cooked all the way through. Pour the sauce into the skillet with the chicken and cook for about 2 to 3 minutes, stirring constantly, until sauce thickens. Sprinkle the green onions and sesame seeds on top. Serve immediately.