Paleo Gluten-Free Healthy Sweet-and-Sour Chicken
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5
Paleo Gluten-Free Healthy Sweet-and-Sour Chicken
Description
The recipe for Paleo Gluten-Free Healthy Sweet-and-Sour Chicken combines simple, natural ingredients to create a flavorful dish suitable for a paleo diet. Chicken breast cubes are coated in tapioca starch, which crisps up in avocado oil during pan-frying, providing a delicate crust without gluten. The sweet-and-sour sauce is made from pineapple juice, fresh ginger, red bell pepper, white vinegar, and tomato paste, as well as dry seasonings like onion and garlic powders. Tapioca starch is whisked in at the end to thicken the sauce to a glossy finish, ensuring it clings nicely to the chicken.
The red bell pepper and pineapple tidbits contribute texture and pops of sweetness, balancing the tartness from the vinegar and the subtle aromatic heat from ginger. Serving the chicken over hot cauliflower rice keeps the dish paleo-friendly and provides a light, grain-free base. Green onion and sesame seeds add fresh and nutty crunch as a finishing touch.
This dish works well as a main course for lunch or dinner, offering a nutritious, satisfying meal that doesn't rely on common grains or gluten-containing ingredients. The cooking method is straightforward: frying chicken in batches for even browning, then combining with a thickened sauce that can be prepared in advance to save time.
Ingredients
For the sauce:
- 1 teaspoon avocado oil
- 1/2 teaspoon ginger minced, fresh
- 1/2 red bell pepper chopped, large
- 3/4 cup pineapple juice
- 1/2 tablespoon white vinegar
- 1/2 tablespoon tomato paste
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 teaspoon tapioca starch
- salt sea salt
For the chicken:
- 3 tablespoons tapioca starch
- salt sea salt
- 1/2 pound chicken breast pasture-raised and cut into 1-inch cubes
- 2 tablespoons avocado oil
- 1/2 cup pineapple tidbits drained
- cauliflower rice hot, cooked
- green onion for garnish
- sesame seeds for garnish
Instructions
- Heat the avocado oil (for the sauce) in a large pan on medium heat. Add in the ginger and pepper and cook until the pepper just begins to soften, about 2 minutes.
- Whisk together all the remaining sauce ingredients except the starch and salt. Pour into the pan and turn the heat to medium-high. Bring a boil.
- Once boiling, whisk the 1 teaspoon of tapioca starch with 2 teaspoons of the hot sauce in a separate small bowl until smooth. While constantly stirring, pour the tapioca mixture back into the pan and stir until combined. Boil, stirring constantly, until the sauce thickens, reduces, and is very shiny, about 2-3 minutes. Season with salt to taste. Transfer to a large bowl and cover to keep warm.
- For the chicken, place the 3 tablespoons of tapioca starch and a pinch of salt in a large Ziploc bag. Add the chicken and toss until coated.
- Heat 1 tablespoon of the oil up in a large frying pan over medium-high heat. Add half the chicken and cook until golden brown, about 2-3 minutes. Flip and repeat on the other side. Once cooked, transfer to a paper towel-lined plate and blot off any excess oil. Repeat with remaining oil and chicken.
- Transfer chicken to the bowl with the sauce and add the pineapple. Stir until well coated.
- Serve over cauliflower rice and garnish with green onion and sesame seeds.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2People
Amount Per Serving
Calories 416 kcal
% Daily Value*
| Calories | 416kcal | 21% |
| Carbohydrates | 34g | 11% |
| Protein | 24.8g | 50% |
| Fat | 16.7g | 26% |
| Saturated Fat | 2.4g | 12% |
| Polyunsaturated Fat | 2.4g | 14% |
| Monounsaturated Fat | 11.8g | 59% |
| Cholesterol | 64mg | 21% |
| Sodium | 171mg | 7% |
| Potassium | 579mg | 12% |
| Fiber | 1.6g | 6% |
| Sugar | 17.9g | 36% |
| Vitamin A | 2380IU | 48% |
| Vitamin C | 141.9mg | 158% |
| Calcium | 330mg | 33% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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