Sweet & Sour Chicken

2 egg whites
4 tsp cornstarch
1 lb chicken breast, cut into 1 inch pieces
6 tbsp unsalted ketchup
1/4 c water
3 tbsp cider vinegar
2 tbsp brown sugar
1 1/2 tbsp reduced sodium soy sauce
2 tbsp canola oil
1 red bell pepper, thinly sliced
1 1/2 cups pineapple chunks
2 tsp fresh ginger
3 green onions, cut into 1 inch pieces
sriracha, sweet chili sauce

1. Combine 1 tsp cornstarch, ketchup, water, cider vinegar, brown sugar, and soy sauce in a bowl.

2. Combine egg whites and 1 tbsp cornstarch in a large bowl, stirring with whisk. Add chicken, toss to coat.

3. Heat a large nonstick skillet over medium-high heat. Add 1 tbsp oil to pan; swirl to coat. Add bell pepper to pan, cook 2 minutes; add pineapple, ginger, and onions to pan, cook 2 more minutes. Transfer to a plate.

4. Add 1 tbsp oil to pan. Add chicken mixture, leaving extra egg mixture in the bowl. Stir fry for 6 minutes until browned and done. Add sauce mixture and veggie mixture to pan. Bring to a simmer and simmer or 1 minute until sauce is slightly thickened. Serve with sriracha and/or sweet chili sauce.