Paleo Gluten-Free Healthy Sweet-and-Sour Chicken
This sweet-and-sour chicken features bite-sized pasture-raised chicken breast pieces coated in tapioca starch and quickly pan-fried for a light crispness. The sauce blends pineapple juice, fresh ginger, red bell pepper, and a touch of vinegar and tomato paste to achieve a balanced tangy and sweet flavor. Thickened with tapioca starch, the glossy sauce coats the chicken evenly, with pineapple tidbits adding bursts of sweetness. Served over hot cauliflower rice and garnished with green onion and sesame seeds, it offers a grain-free and flavorful meal option.
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
Nutrition Facts
Serving: 2 People
Amount Per Serving
Calories 416
% 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.