Sweet and Sour Chicken

Sweet and Sour Chicken



Sweet & Sour Chicken

Serves: 4



  • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
  • 1/2 cup arrow root starch (or cornstarch)
  • 1 large egg, beaten
  • 1/4 cup coconut oil
  • 1/2 cup coconut sugar or regular white sugar
  • 1/4 cup apple cider vinegar
  • 2 tablespoons Coconut Aminos (or gluten free soy sauce/tamari)
  • 1/4 cup ketchup
  • 1/4 cup chicken stock
  • 1 red pepper cut into chunks
  • 1 cup pineapple chunks
  • 3 spring onions stalks



  1. First prepare the sauce by adding the coconut sugar, vinegar, coconut aminos, chicken stock and ketchup to a medium sauce pan.
  2. Stir and bring to a boil. Reduce to a low heat and leave until later.
  3. Add chicken pieces and beaten egg to a large ziplock bag. Seal and shake to coat chicken.
  4. Then add the arrowroot starch to the bag, shaking again to lightly coat all the chicken pieces.
  5. Drizzle a large pan or skillet with oil.
  6. Add the coated chicken. Fry over medium heat, a couple of minutes on each side until the coating begins to crisp.
  7. Add pepper and pineapple chunks. Continue to saute over medium heat until chicken is browned and cooked through.
  8. Add the sauce to chicken and peppers. Cover and reduce the heat down to a simmer and allow the juices to soak into the chicken for a few minutes.
  9. Top with sliced green onions. Serve over rice and enjoy!



Modified. Courtesy of www.asaucychicken.com

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