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Sweet and Sour Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 61 reviews
  • Author: Ivy
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: American-Chinese
  • Diet: Low Salt

Description

A delicious and healthier take on classic sweet and sour chicken, featuring lightly breaded chicken breast pieces cooked to golden perfection and tossed in a tangy, flavorful sauce made with apple cider vinegar, pineapple juice, and coconut aminos. This recipe incorporates vibrant bell peppers, broccoli florets, and pineapple chunks for a colorful and nutritious meal perfect for a quick weeknight dinner.

Ingredients

Chicken

  • 1 lb boneless skinless chicken breast, cut into bite-sized pieces
  • Salt and pepper to taste
  • ½ cup whole wheat flour (or gluten-free flour)
  • 2 large eggs, beaten
  • 1 tbsp olive oil or avocado oil

Sauce

  • ¼ cup apple cider vinegar
  • ¼ cup unsweetened pineapple juice (or orange juice)
  • 1 tbsp honey or maple syrup (adjust to taste)
  • 2 tbsp coconut aminos (divided, 1 tbsp for chicken, 1 tbsp for sauce) or low-sodium soy sauce
  • 1 tsp garlic powder
  • ½ tsp ginger powder
  • 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)

Vegetables and Add-ins

  • 1 bell pepper, chopped
  • 1 cup broccoli florets
  • 1 cup pineapple chunks (fresh or canned in juice)

Instructions

  1. Prepare the Chicken: Season the bite-sized chicken pieces with salt and pepper. Dredge each piece first in whole wheat flour, then dip into the beaten eggs, and finally coat once again with flour to ensure a crispy outer layer.
  2. Cook the Chicken: Heat the olive oil or avocado oil in a large skillet over medium heat. Add the breaded chicken pieces and cook them for 5-7 minutes until they become golden brown and are cooked completely through. Remove the cooked chicken from the skillet and set aside.
  3. Make the Sauce: Using the same skillet, pour in the apple cider vinegar, pineapple juice, honey or maple syrup, 1 tablespoon of coconut aminos (or soy sauce), garlic powder, and ginger powder. Stir the mixture well and bring it to a gentle simmer over medium heat, allowing the flavors to blend.
  4. Thicken the Sauce: Stir in the cornstarch slurry (cornstarch mixed with water) into the simmering sauce. Continue stirring until the sauce thickens to a glossy, smooth consistency, which should take about 1-2 minutes.
  5. Add the Vegetables: Add the chopped bell pepper, broccoli florets, and pineapple chunks into the thickened sauce. Cook for another 3-4 minutes, stirring occasionally, until the vegetables are tender but still crisp.
  6. Combine and Serve: Return the cooked chicken pieces back to the skillet and toss everything together well to coat all the chicken and veggies evenly with the sweet and sour sauce. Serve this dish warm over a bed of brown rice or quinoa for a complete meal.

Notes

  • You can substitute whole wheat flour with gluten-free flour to make this recipe gluten-free.
  • Adjust the sweetness of the sauce by adding more or less honey or maple syrup according to your taste preference.
  • For extra heat, consider adding a pinch of red pepper flakes to the sauce while simmering.
  • Ensure the cornstarch slurry is added gradually and stirred constantly to prevent lumps and achieve a smooth sauce.
  • Leftovers keep well in an airtight container in the refrigerator for up to 3 days.

Find it online: https://ivysrecipes.com/sweet-and-sour-chicken-recipe/