Sweet & Sour Chicken

When I first crafted this dish with tofu (Sweet & Sour Tofu), John was dreaming of this sauce over bits of pork or chunks of chicken. So, here we have the de-licious chicken version! Yum. Yum. Yum.

It may be 2 days’ worth of added sugar for me, but… OY! This was phenomenal!

Perfectly tender chicken smothered in crisp white onion, sweet red bell pepper, juicy pineapple, and a smooth sweet & tangy sauce.

#FoodJoy

Sweet & Sour Chicken Recipe

Ingredients

• 16 oz boneless, skinless chicken breast (trimmed and cut into 1 1/2″ pieces)
• 42.67 g (1/3 cup) cornstarch
• 2 Tbsp coconut aminos, divided
• 1 1/2 tsp garlic powder, divided
• 1/4 tsp ground black pepper
• 1/4 tsp kosher salt
• 1 Tbsp extra virgin olive oil
• 105 g chopped red bell pepper (about 1 medium after trimming and seeding)
• 60 g chopped white onion (about 1/2 medium after trimming)
• 171 g chopped pineapple (about 3 canned rings)
• 100 g (1/2 cup) granulated sugar
• 68 g (1/4 cup) ketchup
• 1/4 cup seasoned rice vinegar
• 1/4 cup water

Directions

1. Add 1 1/2″ pieces of 16 oz boneless, skinless chicken breast to a gallon size Ziploc bag.
2. In a small bowl, make marinade by whisking together 1 tbsp coconut aminos, 1/2 tsp garlic powder, 1/4 tsp ground black pepper, and 1/4 tsp kosher salt.
3. Pour marinade over chicken, seal bag, and toss to thoroughly coat chicken pieces.
4. Transfer to fridge to marinate for at least 30 min (up to overnight).
5. When ready to cook, add 42.67 g (1/3 cup) cornstarch, seal bag, and toss to thoroughly coat chicken pieces.
6. Heat a large skillet over medium-high heat on stovetop.
7. Add 1 Tbsp extra virgin olive oil and heat.
8. Add cornstarch-coated chicken pieces, cover, and cook – until chicken is just fully cooked, stirring occasionally (about 3-5 mins) – then transfer to a plate and set aside, keeping warm. I keep mine in the microwave.
9. To same skillet, add 105 g chopped red bell pepper, 60 g chopped white onion, and 171 g chopped pineapple.
10. Sauté 5 mins, until onion is translucent and pineapple is slightly browned.
11. In a medium bowl, make sauce by whisking together 100 g (1/2 cup) granulated sugar, 68 g (1/4 cup) ketchup, 1/4 cup seasoned rice vinegar, 1/4 cup water, remaining 1 Tbsp coconut aminos, remaining 1 tsp garlic powder, and any remaining marinade.
12. Pour sauce over skillet contents, then bring to a slight boil.
13. Reduce heat to medium-low and simmer 5 mins, stirring occasionally, until sauce thickens.
14. Add cooked chicken, stirring gently to combine and just long enough to heat chicken through.
15. Remove from heat, then plate and serve.

NUTRITION FACTS
Servings	4
Amount Per Serving	9.6 oz (272 g)
Calories	455
		% Daily Value*
Total Fat	8.3 g	11%
Saturated Fat	1.1 g	6%
Trans Fat	0 g
Monounsaturated Fat	5.1 g
Polyunsaturated Fat	1.3 g
Cholesterol	83 mg	28%
Sodium	770 mg	33%
Total Carbohydrate	59 g	21%
Dietary Fiber	2 g	7%
Total Sugars	45 g
Added Sugars	35 g
Sugar Alcohols	0 g
Protein	32 g
Vitamin D	0.3 mcg	2%
Calcium	54 mg	4%
Iron	2.2 mg	12%
Potassium	615 mg	13%
Vitamin A	145 mcg RAE	16%
Vitamin C	41 mg	46%
* The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

#LowFat