#1,428: Skinny Sweet and Sour Chicken

My family is a sweet and sour chicken loving family (even Brian although he won't admit it!).  So when I found this recipe that made it slightly healthier, I was excited to try it.  I found that this burned slightly as it cooked so you really need to keep an eye on it.  You might want to line your baking pan with foil too  it because it took a little soaking to get the pan clean.  Other than that, it was a great, easy, yummy recipe!

1 lb boneless, skinless chicken breasts

¾ cup cornstarch

3 egg whites

¼ cup extra virgin olive oil

¼ cup Stevia

¼ cup reduced-sugar ketchup

¼ cup apple cider vinegar

1 Tbsp reduced-sodium soy sauce (I used coconut aminos)

1 tsp garlic salt

I 

Preheat oven to 325 degrees. Heat the oil in a large skillet over medium heat.

Cut the chicken breasts into 1-inch pieces. Place cornstarch in a gallon-sized Ziploc® bag. Put the chicken into the bag and seal, tossing to coat the chicken.

Whisk egg whites in a shallow bowl. Dip the cornstarch-coated chicken pieces in the egg.

Place the coated chicken pieces in a single layer in the hot skillet. Cook for 1-2 minutes and then flip each piece over to cook on the other side until nicely golden brown, but not cooked all the way through. Place browned chicken pieces in a baking dish.

Mix the Stevia, ketchup, vinegar, soy sauce and garlic salt together in a medium bowl and pour over the chicken in the baking dish.

Bake for 1 hour (mine only needed about 45 minutes), turning the chicken once or twice while cooking to coat evenly with sauce.

According to the original website: 14 pieces of chicken = 10 WW+ pts.