Gluten FreeDiary Free

Easy Sweet And Sour Chicken

Gluten FreeDiary Free

Since its my youngest birthday this week we are celebrating her! This week we are making one of her favorite meals…sweet and sour chicken!

Since she was young she has had the most bizarre eating habits. She goes on eating kicks. Remember the time I wrote about all she would eat was chocolate chip pancakes? She ate them all the time for months!

She’s now on a yogurt kick. But only vanilla yogurt. My fridge has it’s own shelf of vanilla yogurt. People were looking at me bizarrly at the store the other day as she’s grabbing armfuls of vanilla yogurt and putting them in the cart.

She’s always loved rice and beans. She will eat that all the time. And now she’s adding a chinese food kick. I would take her out to get chinese food at the food court at the mall (her sister works there) so it was a special treat. Then I realized it was too expensive as she was now on a kick. So I opted to start making it at home.

She liked it just as much and so we’ve added this to our rotation.

Sweet and sour chicken is delicious and I can easily make this allergy friendly for myself and the kids with very few tweaks. Which is nice because I HATE taking her to the food court and smelling all that delicious Chinese food and not getting to eat ANY of it!


1 1/2 pounds chicken breasts, cut into bite size pieces

1/2 cup cornstarch or arrowroot powder

2 tbsp oil

1/2 cup sugar (white or cane)

1/4 cup apple cider vinegar

2 tbsp soy sauce (gluten free or amino acids can be used)

1/4 cup ketchup

1/4 cup chicken broth

1 clove garlic, minced (omit for FODMAP friendly version)

1 red pepper cut into strips

1 green pepper cut into strips

1 cup pineapple

3 green onion stalks, diced finely

In a saucepan, combine the sugar, vinegar, soy sauce, ketchup, chickne broth and garlic (if using). Stir, bring mixture to a boil, then reduce heat to low once mixture has come to a boil. Leave until ready to eat.

Prepare chicken by placing chicken pieces and egg in the bag. Seal and shake until coated well. open the bag, add the cornstarch or arrowroot powder, then close and shake again until coated.

add the oil to the pan, then add the chicken pieces. Cook on medium heat until chicken is browned slightly, then add the peppers and pineapple and cook for several minutes more until chicken is no longer pink in the center and vegetables soften.

To serve: serve chicken mixture on top of rice or lettuce. Drizzle desired amount of sauce over the top. Sprinkle with green onions. Serve.

Recipe adapted from A Saucy Kitchen

Related Posts Plugin for WordPress, Blogger...

Leave a Reply