1 1/2 lbs boneless, skinless, chicken breasts, cubed
3/4 C cornstarch
2 egg whites
2 Tbsp vegetable or canola oil
3/4 tsp salt
1/4 tsp pepper
1/2 C sugar
1/2 C unsweetened pineapple juice
1/3 C soy sauce
1/3 C apple vinegar
4 cloves garlic, minced
1/2 tsp ground ginger
1/2 tsp red pepper flakes
In a shallow bowl, beat egg whites. Place chicken in bowl to soak.
Place cornstarch, salt, and pepper in a gallon-size, Zip-loc bag. Add chicken to bag.
Seal and shake until chicken is thoroughly coated.
In a large skillet, heat vegetable oil over medium-high heat. Add, and brown, chicken on all sides.
Grease the inside of crock pot with non-stick cooking spray. Whisk sugar, pineapple juice, soy sauce, apple vinegar, garlic, ginger, and red pepper flakes until well combined.
Place 1/2 of chicken in crock pot. Top with 1/2 of sauce. Add remaining chicken and sauce. Stir to combine.
Cook on low for 3-4 hours, or high for 1 1/2-2 hours.
Serve with broccoli, over pork fried, or white rice.