1 lb. Boneless, skinless chicken breast, cut into 1” chunks
1 egg white
1 teaspoon kosher salt
2 teaspoons corn starch
1 10-oz can pineapple chunks (reserve the juice)
1/4 cup white vinegar
1/4 cup ketchup
3 tablespoons brown sugar
1 tablespoon cooking oil
1 red bell pepper, cut into 1” chunks
1 yellow bell pepper, cut into 1” chunks
1 teaspoon grated fresh ginger

Combine chicken with egg white, salt and cornstarch. Stir to coat chicken evenly and let sit in fridge for at least 15 minutes.

In a separate bowl, combine pineapple juice, ketchup, vinegar, brown sugar and half the salt. Heat a wok or frying pan on high til it sizzles, then arrange the chicken in a single layer.

Brown for one minute, then flip and brown the other side 1 minute. Remove from pan and turn heat down to medium. Stir-fry the peppers and ginger for a minute, then add the pineapple chunks and sweet-sour mixture.

Turn the heat to high and place the chicken back in the pan until done.