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
Scale
- 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