Healthy Sweet And Sour Chicken
A healthier take on the classic sweet and sour chicken, this recipe is made with tender chicken and a tangy pineapple sauce. Perfect for gluten-free, Paleo, and Whole30 diets, it’s a delicious, quick, and wholesome meal for weeknights or meal prep.
Servings: 4 servings
Calories: 300kcal
Equipment
- Large skillet or Wok
- mixing bowls
- Whisk
- Measuring Spoons
- Tongs
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
- Make the Sweet and Sour Sauce: In a medium-sized sauce pot, combine the coconut aminos, ketchup, apple cider vinegar, sesame oil, ground ginger, chicken stock, and pineapple juice. Whisk the ingredients together until smooth. Place the pot over medium-low heat and bring the mixture to a gentle simmer, stirring occasionally. Once the sauce is simmering, whisk in 2 teaspoons of arrowroot powder to help it thicken. Continue stirring until the sauce reaches your desired consistency. It should be smooth, glossy, and slightly thickened. Remove from heat and set aside. This homemade sweet and sour sauce is tangy, slightly sweet, and perfect for coating chicken and vegetables.
- Prep the Chicken, Peppers, and Onions: While the sauce is heating, prepare your ingredients. Cut the chicken breasts, bell peppers, and onions into evenly-sized pieces, roughly 1-inch cubes, to ensure uniform cooking. For vibrant color and flavor, use a mix of red, yellow, or green bell peppers. Season the diced chicken generously with salt and freshly ground black pepper.
- Cook the Chicken, Peppers, and Onions: Heat a large skillet or wok over medium-high heat and add a tablespoon of avocado oil. Once the oil is hot and shimmering, add the seasoned chicken pieces, followed by the diced bell peppers and onions. Sauté everything together, stirring frequently to prevent sticking and promote even cooking. Cook for 10-15 minutes, or until the chicken is fully cooked and the vegetables are tender but still slightly crisp.
- Combine with the Sweet and Sour Sauce: Pour the thickened sweet and sour sauce into the skillet with the cooked chicken, peppers, and onions. Add the diced pineapple for a burst of sweetness and additional texture. Allow the mixture to cook for an additional 1-2 minutes to bring the flavors together. Serve immediately over steamed white or jasmine rice for a classic pairing or cauliflower rice for a low-carb option.
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.
Nutrition
Serving: 1g | Calories: 300kcal | Carbohydrates: 17g | Protein: 37g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 97mg | Sodium: 477mg | Fiber: 1g | Sugar: 11g