Protein Sweet and Sour Chicken

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  20 oz or 567g

• Whey protein powder

  Gold Standard, Any flavor, 100% whey protein

  2 scoop (30g) or 60g

• Cornstarch

  ½ cup or 64g

• Egg white

  Raw, fresh eggs

  3 large or 99g

• Coconut oil

  1 tbsp or 14g

• Tomato sauce

  No salt added

  ⅔ cup or 163g

• Sauce, Chili Garlic

  Huy Fong

  6 tsp. or 30g

• Rice wine vinegar

  3 tbsp or 45g

• Worcestershire sauce

  1 tbsp or 17g

• Ginger root

  Raw

  1 tbsp or 6g

• Garlic

  Raw

  2 cloves, minced or 6g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 tbsp chopped or 24g

• Sesame seeds

  Seeds, whole, dried

  1 tbsp or 9g

Directions

1. Pat the chicken dry and cut into small bite-size pieces.
2. In a bowl, whisk together the peanut protein powder and cornstarch until evenly combined.
3. In a separate bowl, lightly beat the egg whites until frothy.
4. Dip chicken pieces in egg whites, letting excess drip off, then coat thoroughly in the protein-cornstarch mixture, and shake off any loose flour.
5. Heat a large nonstick skillet over medium heat and add the coconut oil. Add coated chicken in a single layer and cook, turning occasionally, until golden on all sides. Transfer to a plate.
6. In the same skillet, add tomato sauce, chili garlic sauce, rice wine vinegar, Worcestershire sauce, ginger, and garlic. Simmer, stirring, until the sauce slightly thickens and turns glossy.
7. Return chicken to the skillet and toss to coat. Cook until the chicken is cooked through to 165°F.
8. Remove from heat and garnish with chopped scallions and sesame seeds. Serve immediately.