Ingredients

  • canned mandarin oranges 1/2 Small can Mandarin Oranges, smashed (with juice)
  • chicken Sweet And Sour Chicken
  • corn starch 2 Tb Corn Starch
  • cornstarch 1 tablespoon cornstarch
  • egg white 1 egg white
  • garlic 1 Clove Garlic, minced fine
  • ground pepper 2 teaspoons ground white pepper
  • ketchup 1/2 cup Ketchup
  • low sodium soy sauce 1/4 cup Low-Sodium Soy Sauce
  • oil 1 1/2 tb Oil
  • onion powder 1/2 Tb Onion Powder
  • rice vinegar 1/2 cup Rice Vinegar
  • skinless boneless chicken breasts 4 boneless, skinless Chicken breasts, cubed.
  • sugar 2 cups Sugar
  • water 1/4 cup Cold Water
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How to make it

  1. In a large bowl, mix the cornstarch, white pepper, and egg whites.
  2. Add the chicken and toss until well coated.
  3. Heat a large skillet over med-high heat. Coat the bottom of the pan with a little oil.
  4. Add the chicken to the pan and move continuously to prevent chicken from sticking together.
  5. Saute for about 1 1/2 minutes. Once the chicken is partially cooked, remove from the pan and place in a 325 degree oven to finish cooking for 10-20 minutes depending on how long you fried them for. (I tent mine with foil until the last couple minutes so it stays moist, but crisps up again at the end.)Cook first 6 ingredients in a large skillet until everything is dissolved and mixed well.
  6. Add glove of garlic and mandarin oranges. Cook another 2 minutes.In a small bowl combine cornstarch and water.
  7. Add a little of the hot mixture to the bowl and then slowly whisk the cornstarch mixture into the skillet. Stir continuously for another minute and let simmer for a few minutes.