Preview
Healthy Sweet and Sour Chicken
10 min
Prep Time15 min
Cook Time25 min
Total TimeStir fried chicken and veggies in a perfectly balanced sweet & sour sauce. This healthy version is full of protein and fiber, has no added sugar and uses less oil. Plus it's gluten free!
Ingredients (3-4 servings)
MetricImperial
1 green bell pepper
1 red bell pepper
1/2 yellow onion
500g chicken breast
250g pineapple chunks
2 tsp oil
Sauce
100ml pineapple juice
1 tbsp tomato paste
1 tbsp monk fruit sweetener
8 tbsp water
1/2 tbsp apple cider vinegar
1 tbsp soy sauce
Cornstarch slurry
1 tbsp cornstarch
3 tbsp water
- Medium dice bell peppers, onion and chicken.
- Make the sauce by mixing all ingredients for the sauce in a small bowl until combined.
- Make cornstarch slurry by mixing cornstarch and water in a small bowl until combined.
- Heat up 1 tsp of oil in a non-stick skillet or wok over medium heat. Add diced onion and bell peppers and cook for 5 minutes or until desired tenderness. Add a splash of water if vegetables start to burn before they are cooked. When done, remove from heat and set aside.
- Heat up 1 tsp of oil in a non-stick skillet or wok over medium heat. Add chicken and stir fry until golden brown.
- Add bell peppers, pineapple chunks and sauce to skillet. Give everything a good stir and let cook until the sauce starts to simmer.
- Add cornstarch slurry to skillet and stir to combine with everything else. Continue cooking for 1-2 minutes or until the sauce thickens to your liking.
- Remove from heat and serve with steamed rice.
Notes
- You may use chicken thigh instead of chicken breast if you prefer juicier meat.
- You may substitute monk fruit sweetener with any other sweetener of choice.
- If onion and bell peppers bloat you, feel free to use any other vegetables instead!
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