All the flavor of sweet and sour chicken with no refined sugar and only 30 minutes to make! Perfect for meal prep or family dinners.
I absolutely love Asian dishes. Asian inspired or authentic, I love them all. Chinese, Japanese, Indian, Thai, Korean…
And I love Chinese takeout just as much as the next person, but to be honest, it makes me feel like sh!t. Sorry, just being real. If I eat Chinese takeout, there is a 100% chance that I can’t get my wedding ring on my finger the next morning. I feel like the girl who turns into a blueberry in Willy Wonka and the Chocolate Factory. (The original, not the garbage one with Johnny Depp.) I’m not saying I won’t eat it. I literally just had some when my in-laws ordered it this weekend. I just prefer to make my own!
Which is why I’ve come to love making Chinese “fakeout.” (Get it?) Take out refined sugar, MSG, and any other questionable ingredients, and keep all the yummy flavor.
This sweet and sour chicken is pretty clean and simple. It also makes a ton of sauce, because I hate when there’s not enough. And you don’t have to feel bad about wanting extra, because it’s naturally sweetened and not loaded with sodium. Which means one extra spoonful for me!
Start by cooking your diced chicken breast in a tbsp of coconut oil, and then set aside in a serving bowl. Next, add your veggies, pineapple, garlic and one more tbsp of coconut oil to the skillet. Cover and cook until your veggies are soft.
While your veggies are cooking you can make the sauce. Bring orange juice, white vinegar, soy sauce, honey, and chicken broth to a boil in a sauce pan. When it begins to boil, turn the heat to medium low, and let it simmer. Add a cornstarch slurry to your sauce, and whisk until sauce is thickened. Pour over your chicken and veggies and serve immediately with rice, or get out some Tupperware and pack some sweet and sour chicken lunches for the week!
- 2 tbsp of coconut oil (separated)
- 3 chicken breasts diced
- ½ of a green pepper
- ½ of a red pepper
- 2 carrots
- ½ of a large yellow onion
- ½ of a a pineapple
- tsp minced garlic
- 1 cup orange juice
- 2 tbsp white vinegar
- ¼ cup soy sauce
- ¼ cup chicken broth
- 3 tbsp honey
- 2 tbsp water
- 2 tbsp corn starch
- Heat one tbsp of coconut oil over medium heat in a skillet.
- Add diced chicken breast to the skillet, cook through, and then set aside.
- Add one more tbsp of coconut oil to the skillet and add diced peppers, onion, carrots, pineapple, and minced garlic. Cover and cook until veggies are soft and then add to your cooked chicken.
- While your veggies are cooking, start sauce by adding orange juice, vinegar, soy sauce, chicken broth, and honey to a sauce pan.
- Bring to a boil.
- When it reaches a boil, turn heat to medium low and let simmer.
- Create a cornstarch slurry by whisking together equal parts corn starch and COLD water.
- Add slurry mixture to your sauce and whisk to combine.
- Let simmer for a minute or two until sauce thickens and then pour over chicken and veggies.
- *Note- if you have a lot of coconut oil left in your pan it might clump up at the top, depending on a few different variables, like heat. Don't be alarmed! Simply skim off the top and discard.
- **Note-this makes a lot of sauce so if you want more than six servings, feel free to add more chicken and veggies. Should still have plenty enough.