Healthy Sweet and Sour Chicken
This easy recipe for Healthy Sweet and Sour Chicken is made with clean ingredients that are paleo, keto and Whole30. A great stir fry for meal prep that can be served over rice or riced cauliflower.
I grew up eating a lot of Chinese food and sweet and sour chicken was one of my favorites! As I got older and learned more about food and health, I started backing away from the Chinese takeout.
This recipe is great for nights you are craving a healthy version of takeout and is the best food to meal prep and reheat during the week.
🥡 What You’ll Need to Make Healthy Sweet and Sour Chicken
- Chicken Breast: You could also use chicken thighs in this recipe.
- Stir-Fry Vegetables: I used bell peppers and onions but the veggie options are endless.
- Diced Pineapple: This is the sweet portion of sweet and sour chicken.
- Coconut Aminos: Made from coconuts, this is the best soy sauce alternative that is also gluten-free and Whole30 compliant.
- Healthy Ketchup: This will help with the sweet and sour flavor in the sauce. You could also use homemade ketchup.
- Apple Cider Vinegar: Responsible for the sour taste.
- Ground Ginger: Gives the dish a spicy Asian flavored kick.
- Pineapple Juice: A natural way to sweeten the sauce.
- Arrowroot Powder: A grain free starch that helps thicken sauces in paleo and Whole30 cooking.
👉 Is there such a thing as healthy ketchup? Believe it or not, healthy versions of ketchup can either be made or purchased readily in stores these days. Most are made with clean ingredients, are sugar- free and are Whole30 compliant, paleo and suitable for keto diets. My favorite store bought clean ketchup is THIS ONE from The New Primal. If you’d like to make your own, try out my Clean Ketchup Recipe.
📖 How to Make Healthy Sweet and Sour Chicken
1️⃣ Make “sweet and sour” sauce: In a medium sized sauce pot, whisk together coconut aminos, ketchup, apple cider vinegar, sesame oil, ground ginger, chicken stock and pineapple juice. Heat over medium low heat until sauce is brought to a simmer. Whisk in 2 teaspoons arrowroot powder and stir until sauce begins to thicken. Take off heat once desired sauce consistency is reached.
2️⃣ Prep chicken, peppers and onions: While the sauce is heating up, cut chicken breast peppers and onions into a large dice keeping them about the same size. Season the chicken breast with salt and pepper.
3️⃣ Cook chicken, peppers and onions: Heat up a large skillet with avocado oil over medium high heat. Add chicken breast, peppers and onions and begin to sauté until everything is fully cooked (about 10-15 minutes).
4️⃣ Add sauce: Add thickened sweet and sour sauce into the skillet and stir in diced pineapple. Stir everything together until chicken, peppers and onions are fully coated in the sauce. Serve over rice or cauliflower rice.
🧑🍳 Chef’s Tips
This sweet and sour chicken isn’t breaded. Most sweet and sour chicken is breaded then deep fried until crispy. In this recipe, this step is omitted entirely to save time and to keep it from being too high in calories. I promise it still tastes delicious!
♻️ Storing & Reheating
Storage: Place cooked and cooled leftovers in an airtight storage container in the refrigerator for up to 4 days.
Reheating: Gently reheat leftovers in a large skillet on the stove top until warmed through. You can also rewarm this recipe in the microwave until hot.
Freezing: Store in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
More Healthy Recipes You’ll Enjoy:
Keto Hamburger Soup
Sheet Pan Chicken Thighs
Paleo Hamburger Skillet
Sheet Pan Low Country Boil
Healthy Sweet And Sour Chicken
Ingredients
- 1.5 lbs Chicken Breast
- 2 Bell Peppers
- 1 Large Onion
- 1 cup Diced Pineapple
- 2 tsp Avocado Oil
- Salt/Pepper
- 2 tsp Toasted Sesame Seeds for garnish
For Sweet & Sour Sauce
- 3 tbsp Coconut Aminos
- ⅓ cup Ketchup
- ¼ cup Apple Cider Vinegar
- 1 tbsp Sesame Oil
- 1 tsp Ground Ginger
- ⅔ cup Chicken Stock or Water
- 2 tsp Arrowroot Powder
- ⅓ cup Pineapple Juice
Instructions
- In a medium sized sauce pot, whisk together coconut aminos, ketchup, apple cider vinegar, sesame oil, ground ginger, chicken stock and pineapple juice. Heat over medium low heat until sauce is brought to a simmer. Whisk in 2 tsp arrowroot powder and stir until sauce begins to thicken. Take off heat once desired sauce consistency is reached.
- While the sauce is heating up, cut chicken breast peppers and onions into a large dice keeping them about the same size. Season the chicken breast with salt and pepper.
- Heat up a large skillet with avocado oil over medium high heat. Add chicken breast, peppers and onions and begin to sauté until everything is fully cooked (about 10-15 minutes).
- Add thickened sweet and sour sauce into the skillet and stir in diced pineapple. Stir everything together until chicken, peppers and onions are fully coated in the sauce. Serve over rice or cauliflower rice.
Notes
Recipe Tips & Suggestions:
- Non Crispy Chicken: Most sweet and sour chicken is breaded then deep fried. In this recipe, this step is omitted entirely to save time and to keep it from being too high in calories. I promise it still tastes delicious!
- Storage: Place cooked and cooled leftovers in an airtight storage container in the refrigerator for up to 4 days.
- Reheating: Gently reheat leftovers in a large skillet on the stove top until warmed through. You can also rewarm this recipe in the microwave until hot.
- Freezing: Store healthy sweet and sour chicken in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
