In this popular dish bite size chicken pieces, fresh bell pepper and sweet pineapple are sautéed and tossed together with an incredibly flavorful, easy to make sweet and tangy sauce. Perfect for a busy day and even better than take-out!
In a medium mixing bowl whisk egg white and 2 Tbsp cornstarch until well combined and slightly frothy (about 30 seconds). Add chicken, season lightly with salt and toss to evenly coat, set aside.
In a small bowl whisk together orange juice, ketchup, red wine vinegar, honey, soy sauce and remaining 2 tsp cornstarch. Set aside.
Heat 1 1/2 Tbsp oil in a 12-inch non-stick skillet over medium-high heat. Add chicken and cook about 3 minutes until golden brown on bottom then flip and continue to cook until cooked through, about 3 minutes longer.
Transfer chicken to a plate. Heat remaining 1/2 Tbsp oil in same skillet over medium-high heat.
Add bell pepper and saute until crisp tender, about 2 - 3 minutes. Add in about 3/4 of the green onions, ginger and garlic and saute 30 seconds longer.
Pour in orange juice mixture and cook and stir constantly until sauce has thickened, about 30 - 60 seconds.
Toss in chicken and pineapple and serve warm garnished with remaining green onions.