Sweet and Sour Chicken
Try this Sweet and Sour Chicken recipe.
Try this Sweet and Sour Chicken recipe.
- 1/2 tsp black pepper
- 1 tsp kosher salt
- 1/2 tsp garlic powder
- 1 tsp toasted sesame oil
- 1/3 cup honey
- 3 tbsp white vinegar
- 1 tsp minced ginger
- 2 tbsp avocado or olive oil
- 1.5 pounds boneless skinless chicken breasts
- 1 tablespoon arrowroot powder (can sub cornstarch but not paleo
- 1/4 cup ketchup (i use primal kitchen's unsweetened ketchu
- 1 tbsp coconut aminos (you can use tamari or soy sauce he
- 2 tbsp pineapple juice from a can of pineapple chunks
- 1.5 cups red bell pepper medium diced (or 1 small bell pepper)
- 1.5 cups green bell pepper medium diced (or 1 small green bell pepper)
- 1 cup white onion medium diced (or half a medium white onion)
- 1 cup pineapple chunks from the can drained from the can
- 4 scallions cut into 1 inch pieces (green parts only for serving
- steamed white rice or cauliflower rice for serving
- Carbohydrate 90.8762451320474 g
- Cholesterol 394.6253619 mg
- Fat 18.7164180835505 g
- Fiber 11.61499998572 g
- Protein 163.569387360292 g
- Saturated Fat 3.79069323206523 g
- Serving Size 1 1 recipe (1435g)
- Sodium 1678.0291607909 mg
- Sugar 79.2612451463274 g
- Trans Fat 3.2526062318982 g
- Calories 1209 calories
Step-by-step
- Place chicken breasts on a cutting board and cover with saran wrap or parchment paper.
- Using a meat mallet or bottom of a skillet, pound the meat until it is a uniform 1/4 inch thick.
- Discard the saran wrap, then cut the chicken into 1/2 inch cubes.
- Place the cubed chicken in a large bowl with 1 tablespoon of the avocado oil, toasted sesame oil, kosher salt, and pepper.
- Toss to coat.
- In a bowl, combine all the "For the sauce" ingredients and whisk until well combined.
- Set aside.
- Add the arrowroot to chicken and toss to coat.
- Heat a wok or large skillet over medium-high heat with 1 tablespoon of olive oil.
- In batches, spread chicken in a single layer in the bottom of the skillet and sear both sides of the chicken until golden brown and cooked through, approximately 2-3 minutes per side.
- Transfer cooked chicken onto a plate and set aside.
- Continue browning the chicken, in batches, until all the chicken is browned and cooked through.
- Once all the chicken is browned, set aside.
- Add the bell peppers, onions and pineapple to the skillet (if your skillet looks dry add a little extra oil to help cook the veggies).
- Sauté, stirring, until veggies are tender yet not still have a bit of a bite to them and not soggy, about 4 minutes.
- Add the cooked chicken and any of its juices back into the skillet along with the sauce.
- Cook, stirring, until the sauce has thickened, about 5 minutes.
- Serve with steamed rice or cauliflower rice.
- Enjoy!
Sweet and Sour Chicken: A Weeknight Winner
As a busy working mom, I’m always on the lookout for quick, easy, and delicious recipes that the whole family will enjoy. This sweet and sour chicken recipe has become a staple in our household, a true weeknight lifesaver. It’s surprisingly simple to make, even on those evenings when I'm juggling work deadlines, school pickups, and the general chaos of family life. The vibrant colors and tangy flavor make it feel like a restaurant-quality meal, but the preparation time is surprisingly short, making it perfect for busy evenings.
The beauty of this dish lies in its versatility. Feel free to adjust the ingredients to your liking. Don't have green bell peppers? Use only red. Prefer a spicier kick? Add a pinch of red pepper flakes. Want to make it a complete one-pan meal? Toss in some broccoli florets during the final stages of cooking. The possibilities are endless, making it a great recipe to adapt to your personal preferences and what's on hand in your pantry. I often swap out the white rice for cauliflower rice to make it a lighter meal, a change that doesn't compromise the taste at all.
One of my favorite aspects is how well this recipe travels. I've packed it for lunches numerous times, and it’s just as delicious cold as it is hot. This makes it incredibly convenient for meal prepping, a habit I've found essential for maintaining a healthy and balanced diet while managing a busy schedule. It's a recipe I feel confident sharing with friends and family – everyone I've served it to has loved it!
Beyond its practicality, this sweet and sour chicken recipe holds a special place in my heart because it's one I've adapted and tweaked over the years. It started as a simple recipe I found online, but over time I've made it my own, incorporating ingredients I love and adjusting cooking times to suit my preferences. It's a testament to the joy of cooking – the way a simple recipe can transform into something personal and deeply satisfying. The process itself, from the satisfying sizzle of the chicken in the pan to the vibrant, glossy sauce coating the tender pieces of meat, is a small but significant act of self-care in my otherwise hectic life.
This recipe is more than just a quick dinner solution; it's a symbol of finding balance between work, family, and the simple pleasure of a delicious, home-cooked meal. It’s a reminder that even amidst the chaos of daily life, we can take time for ourselves, create something beautiful, and share it with the people we love. And that’s a truly rewarding experience.
Ingredients at a Glance:
- Boneless, skinless chicken breasts
- Bell peppers (red and green)
- Onion
- Pineapple chunks
- Honey
- White vinegar
- Ketchup
- Coconut aminos or soy sauce
- Ginger
- Garlic powder
- Sesame oil
- Avocado or olive oil
- Arrowroot powder or cornstarch
- Salt and pepper
- Scallions (for garnish)
- Steamed rice or cauliflower rice (for serving)
Enjoy this sweet and sour chicken! It’s a family favorite for a reason!
