This delicious Paleo & Low FODMAP Sweet and Sour Chicken comes together in about 30 minutes and uses just one skillet, making it the perfect weeknight dinner that your family will love! Switch up the veggies or use whatever leftovers you have on hand, this recipe is super versatile. Whether you’re cleaning out the fridge or just looking for a quick and easy meal, this dish delivers tons of flavor and comfort.
Ingredients You’ll Need
Now, let’s break down what you’ll need for this amazing dish. Here’s your shopping list, and trust me, you might already have some of these ingredients in your pantry!
- 1 pound boneless, skinless chicken breasts : cut into 1-inch chunks for even cooking. You can use chicken thighs if you prefer a juicier bite!
- 1/2 cup arrowroot starch or cornstarch : this helps create that delicious crispy coating! It’s a key step, so don’t skip it.
- 1 large egg, beaten : this adds richness and helps the coating stick to the chicken.
- 2 tablespoons coconut oil : for that lovely sautéing magic. If you need a substitute, avocado oil works great!
- 1/2 cup coconut sugar or regular white sugar : for sweetness. Coconut sugar is low FODMAP and gives a lovely caramel flavor.
- 1/4 cup apple cider vinegar : gives that classic tang and sweetness balance.
- 2 tablespoons Coconut Aminos or gluten-free soy sauce/tamari : for that umami punch!
- 1/4 cup ketchup or Low FODMAP Ketchup : you can totally make your own if you’re feeling adventurous!
- 1/4 cup chicken stock – homemade or store-bought works fine. Just make sure it’s low sodium!
- 1 red bell pepper, cut into chunks : adds color and crunch. Feel free to toss in some zucchini or broccoli too!
- 1 cup pineapple chunks : fresh or canned in juice, just drain it! It adds the sweet and sour element that makes this dish sing.
- 3 green onions, green part only for low FODMAP : chopped for garnish. Fresh herbs like cilantro also work wonders here!
Let’s Get Cooking!
How to Make this Sweet and Sour Chicken
Prepare the Sauce: In a medium saucepan, combine coconut sugar, apple cider vinegar, Coconut Aminos, chicken stock, and ketchup. Stir gently and bring to a boil over medium heat. Once bubbling, reduce to low and let it simmer while you prepare the chicken. The aroma here? Absolutely, mouthwatering!
Coat the Chicken: Grab a large ziplock bag and toss in the chicken pieces and the beaten egg. Seal the bag and shake it up to ensure every piece is well-coated. This will help the starch stick later on. After that, add arrowroot starch, seal, and shake again until all the chicken is nicely coated.
Sauté the Chicken: In a large non-stick skillet, heat coconut oil over medium heat. Once hot, add the chicken in a single layer, you want a bit of space for each piece to crisp up! Cook for about 4-5 minutes until golden brown, flipping them halfway through. Make sure to add a couple pinches of salt and pepper for flavor.
Add the Veggies: Once the chicken is beautifully browned, toss in the red pepper and pineapple chunks. Stir everything together, and let cook for another 3-4 minutes, stirring occasionally. You want the veggies to soften just a bit while soaking up the flavors!
Combine with the Sauce: Now, pour your simmering sauce over the chicken and veggies. Stir well to coat everything beautifully. Cover and reduce heat to low, allowing it to simmer for 2-3 minutes. This step lets all those yummy juices mingle together and soak into the chicken, so good!
Finishing Touches: Top it all off with the chopped green onions for a fresh finish. Serve over cauliflower rice if you want to keep it low-carb or regular rice for a comforting touch!
Why I Love This Recipe
Honestly, this is my go-to recipe when I’m in a pinch. I mean, who doesn’t love a meal that comes together quickly and is loaded with flavor? I’m a real sucker for those sweet and sour tastes, and this dish hits all the right notes! Plus, it’s so versatile if I have an open bag of frozen veggies or some random leftover chicken, I can whip this up without a fuss.
And the best part is my kids absolutely gobble it up. It’s like meal prep magic. I can make it in advance and just reheat for a couple of minutes when it’s time for dinner. Trust me, you’ll want to keep this recipe on repeat!
If you loved this sweet and sour chicken, be sure to check out my Creamy Chicken Bites, my Crispy Chicken Katsu with Homemade Tonkatsu Sauce, or my Easy Low FODMAP Beef Enchiladas for more delicious family-friendly recipes!
Why This Recipe Works
Quick & Easy
It literally comes together in under 30 minutes. Perfect for busy weeknights when you need something tasty, fast!
One Pan Magic
Minimal cleanup required! Everything happens in one take, so you just focus on serving up deliciousness while keeping your kitchen nice and tidy.
Customizable
Use whatever ingredients you’ve got on hand. Not feeling pineapple? Toss in some mango! Hate red peppers? Use zucchini, it’s all about your taste.
Comfort Food
This dish is loaded with tons of flavor yet health-conscious. You won’t miss the takeout with this tasty homemade version.
Kid-Friendly
My kids love this dish! They find the sweetness from the pineapple irresistible, and it makes dinnertime fun and tasty.
Serving and Storage Tips
How to Serve This Dish
Serve your sweet and sour chicken over a bed of cauliflower rice, steamed rice, or even zoodles for a low-carb option! I also love adding a side of steamed veggies or a simple green salad to round out our meal.
Storage
Leftovers? No problem! This dish can be stored in the refrigerator for up to 3 days. Just be sure to place it in an airtight container!
Reheating Instructions
For the best results, reheat on the stovetop over medium-low heat, adding a splash of water if it gets too thick. You want it heated through but still juicy!
Freezer Friendly?
Yes! You can freeze this dish for up to 3 months. Just make sure to cool it completely before placing it in a freezer-safe container. When you want to enjoy it again, simply thaw overnight in the fridge and reheat as mentioned above.
Closing Thoughts
So there you have it! My Paleo & Low FODMAP Sweet and Sour Chicken recipe is a quick and easy solution for busy families. It’s flavorful, customizable, and just plain comforting! Whether you’re looking for a delightful weeknight dinner or a fun family meal, this one checks all the boxes.
I can’t wait for you to try it out, happy cooking, friends!
Remember, cooking is about having fun, experimenting, and making it your own. Can’t wait to hear how it goes next time you’re in the kitchen! For more Recipes Follow Us in our Pinterest.
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Paleo & Low FODMAP Sweet and Sour Chicken
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Paleo, Low FODMAP
Description
A delicious and quick Paleo & Low FODMAP Sweet and Sour Chicken that comes together in about 30 minutes using just one skillet, making it a perfect weeknight dinner.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- 1/2 cup arrowroot starch or cornstarch
- 1 large egg, beaten
- 2 tablespoons coconut oil
- 1/2 cup coconut sugar or white sugar
- 1/4 cup apple cider vinegar
- 2 tablespoons Coconut Aminos or gluten-free soy sauce/tamari
- 1/4 cup ketchup or Low FODMAP Ketchup
- 1/4 cup chicken stock
- 1 red bell pepper, cut into chunks
- 1 cup pineapple chunks
- 3 green onions, chopped (green part only)
Instructions
- In a medium saucepan, combine coconut sugar, apple cider vinegar, Coconut Aminos, chicken stock, and ketchup. Stir and bring to a boil, then reduce to low and simmer.
- In a large ziplock bag, combine chicken pieces and beaten egg. Seal and shake to coat the chicken, then add arrowroot starch and shake again.
- In a large skillet, heat coconut oil over medium heat. Add coated chicken in a single layer, season with salt and pepper, and cook for about 4-5 minutes until golden brown.
- Add red bell pepper and pineapple chunks to the skillet. Stir and cook for another 3-4 minutes.
- Pour the simmering sauce over chicken and veggies, stir to coat, cover, and simmer for an additional 2-3 minutes.
- Garnish with chopped green onions before serving.
Notes
Serve over cauliflower rice for a low-carb option or regular rice for a comforting touch. Can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 12g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg
