Sweet and Sour Chicken

Instructions

1. In a bowl, combine pineapple juice, cider vinegar, tomato paste, Splenda Sweetener, soy sauce, 2 teaspoons (9.9 ml) cornstarch, salt, and pepper. Whisk until smooth.
2. In a shallow bowl, whisk together egg white and remaining 2 teaspoons (9.9 ml) cornstarch. Add chicken strips and toss to coat.
3. In a nonstick skillet, heat 2 teaspoons (9.9 ml) oil over medium-high heat. Add chicken and sauté, turning once, until chicken is lightly golden and cooked through, 5–7 minutes. Transfer chicken to a plate; cover with foil to keep warm.
4. Return skillet to medium-high heat; add remaining 2 teaspoons (9.9 ml) oil. Add bell pepper strips and cook, stirring often, until peppers are soft, 7–10 minutes. Add ginger and cook 1 minute.
5. Add sweet and sour sauce and pineapple chunks. Stir until sauce slightly thickens, about 2 minutes. Add chicken and cook until warmed through.
6. Serve over brown rice garnished with scallions.