Description
Healthy Sweet & Sour Chicken – This homemade sweet and sour chicken is made lighter and healthier, with all the same delicious flavors we love in the classic! (Gluten-Free, Paleo-Friendly)
Ingredients
Scale
FOR THE CHICKEN + STIR-FRY:
- 1 lb. boneless, skinless chicken breast, cubed into 1” pieces
- 2 Tbsp. avocado oil
- 1 small onion, cut into 1″ cubes (about 1 cup)
- 1 green bell pepper, cut into 1” cubes
- 1 red bell pepper, cut into 1” cubes
- 1 cup pineapple chunks (I prefer canned in juice–you’ll use juice in the sauce)
- 1 green onion, sliced for garnish
FOR THE SWEET & SOUR SAUCE:
- 1/4 cup pineapple juice
- 1/4 cup rice vinegar* (can sub white or apple cider vinegar)
- 1/4 cup water
- 3 Tbsp. gluten-free tamari, coconut aminos*, or soy sauce
- 3 Tbsp. honey
- 2 Tbsp. ketchup*
- 2 Tbsp. cornstarch or arrowroot*
- 1 clove garlic, finely minced
- 1/2 tsp. fresh ginger (recommended, but optional)
Instructions
FIRST, PREPARE THE SWEET & SOUR SAUCE:
- Pour 1/4 cup pineapple juice from the canned pineapple into a liquid measuring cup. Drain and store remaining pineapple juice for other uses (like smoothies!).
- Add vinegar, water, tamari, honey, ketchup, cornstarch/arrowroot, and garlic to the pineapple juice and whisk to combine.
- Set aside while you cook the chicken and veggies.
THEN, COOK THE CHICKEN & VEGGIES:
- Place chicken in a medium bowl or container. Sprinkle with 2 Tbsp. cornstarch or arrowroot. Toss with a fork to coat the chicken well.
- Heat avocado oil in a large skillet over medium heat.
- Add the chicken and cook 4-5 minutes on the first side. Flip and cook an additional 4-5 minutes on the second side, or until completely cooked through.
- Remove chicken from pan and set aside on a clean plate.
- Add onion and bell peppers to the same pan and cook 3-4 minutes or so, until the veggies are crisp-tender.
- Return cooked chicken to the pan with the veggies. Add pineapple to the pan.
- Stir sweet and sour sauce one more time (in case the cornstarch has settled), and pour sauce into the pan.
- Cook 2-3 minutes, or until the sauce has thickened. (It should look translucent and glossy)
- Serve warm plain or over rice or cauliflower rice.
Notes
*PALEO NOTES: For paleo, use white or apple cider vinegar, paleo-approved ketchup (like Primal Kitchen brand), coconut aminos, and arrowroot.
- Prep Time: About 15 minutes
- Cook Time: About 20 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: American