Directions
- 1Dice your chicken breast into cubes.
- 2Add garlic powder, white pepper, and salt to the chicken.
- 3Add one egg to the chicken and mix well.
- 4In a large container, add corn starch and plain flour, then mix.
- 5Add your diced chicken breast in batches to the flour mixture.
- 6Seal the lid of the container and shake well until the chicken is fully coated.
- 7Set the coated chicken on a rack and give them a spray with cooking oil.
- 8Bake or air fry the chicken at 200°C for 20-25 minutes in an oven or 12-15 minutes in an air fryer.
- 9Meanwhile, sauté one medium onion and one red bell pepper until nice and soft.
- 10Set aside the sautéed vegetables.
- 11In the same pan, add soy sauce, rice vinegar, low sugar ketchup, pineapple juice, and brown stevia.
- 12Mix the sauce ingredients.
- 13Add cornstarch mixed with water and stir until the sauce thickens up.
- 14Add back your sautéed vegetables with the crispy chicken.
- 15Mix everything together until fully coated with the sauce.
- 16Add fresh diced pineapple for that classic takeout flavor.
- 17Serve it up over 170g of cooked rice.
- 18Garnish with green onions.
- 19Box the rest into meal prep containers for 4 servings.
Ingredients
- 800 g chicken breast
- 1 tsp garlic powder
- 1 tsp white pepper
- 1 tsp salt
- 1 egg
- 60 g corn starch
- 60 g Plain (AP) flour
- cooking oil spray
- 1 medium onion
- 1 red bell pepper
- 35 ml soy sauce
- 75 ml rice vinegar
- 75 g low sugar ketchup
- 60 ml pineapple juice
- 90 g brown stevia
- tsp cornstarch mixed with water
- 75 g diced pineapple
- 170 g cooked rice
- green onion
Equipment
panlarge containerbaking rackoven or air fryer
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