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Sweet and sour chicken.
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Sweet and Sour Chicken

Sweet and Sour Chicken has a bold and delicious taste! It is a mix of sweet, sour, and savory flavors. The chicken is tender and the sauce is tangy and sweet. This recipe is perfect for a quick and easy meal!
CourseDinner
CuisineAmerican, Asian
MethodToo Easy
DietDairy Free, Picky Eaters
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Author Addison LaBonte

Ingredients

For the Chicken:

For the Sweet and Sour Sauce:

  • ¼ cup apple cider vinegar
  • ¼ cup unsweetened pineapple juice or orange juice
  • 1 tablespoon honey or maple syrup adjust to taste
  • 1 tablespoon coconut aminos or low-sodium soy sauce
  • 1 teaspoon garlic powder
  • ½ teaspoon ginger powder
  • 1 tablespoon cornstarch mixed with 2 tablespoon water for thickening

Vegetables (Optional):

  • 1 bell pepper chopped
  • 1 cup broccoli florets
  • 1 cup pineapple chunks fresh or canned in juice

Instructions

  • Prepare the Chicken: Season the chicken pieces with salt and pepper. Dredge each piece in whole wheat flour, dip in beaten eggs, then coat with more flour.
  • Cook the Chicken: In a large skillet, heat the olive oil over medium heat. Add the breaded chicken pieces and cook until golden brown and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
  • Make the Sauce: In the same skillet, add the apple cider vinegar, pineapple juice, honey or maple syrup, coconut aminos, garlic powder, and ginger powder. Stir to combine and bring to a simmer.
  • Thicken the Sauce: Add the cornstarch mixture to the skillet and stir until the sauce thickens, about 1-2 minutes.
  • Add the Vegetables: If using, add the chopped bell pepper, broccoli florets, and pineapple chunks to the sauce. Cook for an additional 3-4 minutes, until the vegetables are tender.
  • Combine and Serve: Finally, return the cooked chicken to the skillet, tossing to coat it in the sweet and sour sauce. Serve warm over brown rice or quinoa.

Notes

  • You can replace chicken with tofu or shrimp for a different protein option.
  • Adjust the amount of honey or maple syrup to your taste; you can also omit it for a less sweet sauce.
  • Feel free to add other vegetables like carrots, snap peas, or zucchini for added nutrients and texture.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days; reheat gently on the stovetop or in the microwave.
  • To make this dish gluten-free, use gluten-free flour and coconut aminos, and ensure your sauces are gluten-free.
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    Nutrition Facts
    Nutrition Facts
    Sweet and Sour Chicken
    Amount Per Serving
    Calories 403 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 2g13%
    Trans Fat 0.02g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 2g
    Cholesterol 154mg51%
    Sodium 626mg27%
    Potassium 791mg23%
    Carbohydrates 50g17%
    Fiber 5g21%
    Sugar 16g18%
    Protein 34g68%
    Vitamin A 1257IU25%
    Vitamin C 65mg79%
    Calcium 97mg10%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.