Description
Healthy sweet and sour chicken made with lean chicken breast, pineapple, and colorful vegetables in a tangy homemade sauce. A lighter take on a classic takeout favorite.
Ingredients
1 can (14 ounces) pineapple chunks in 100% juice, drained (reserve 1/2 cup juice)
1/3 cup no-sugar-added ketchup
3 tablespoons rice vinegar or apple cider vinegar
1 tablespoon low-sodium soy sauce or tamari
1 tablespoon water
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1 tablespoon cornstarch or 1 1/2 tablespoons arrowroot starch
1 pound boneless skinless chicken breast cut into 3/4-inch pieces
1/2 teaspoon fine salt
1/8 teaspoon black pepper
1 tablespoon olive oil divided
2 medium bell peppers cut into pieces
1/2 medium yellow onion cut into chunks
2 medium carrots peeled and thinly sliced
Optional garnish: sliced green onions and sesame seeds
Instructions
1. Whisk together reserved pineapple juice, ketchup, vinegar, soy sauce, water, garlic powder, and ginger in a bowl. Gradually mix in cornstarch until smooth.
2. Place chicken in a bowl and season with salt and pepper.
3. Heat a skillet over medium-high heat. Add 1 teaspoon oil and cook chicken 2–3 minutes without stirring until lightly browned. Turn and cook until nearly done, then transfer to a plate.
4. Add remaining oil to the skillet. Cook onion and carrots about 4 minutes while stirring.
5. Add bell peppers and cook another 4–5 minutes until vegetables are crisp-tender.
6. Return chicken to skillet with pineapple chunks. Stir sauce again and pour into pan. Cook while stirring until sauce thickens and coats everything.
7. Remove from heat and garnish with green onions or sesame seeds before serving.
Notes
For lower sodium, reduce soy sauce slightly and add extra pineapple juice.
Arrowroot starch can replace cornstarch for thickening.
Serve with rice, quinoa, or cauliflower rice for a balanced meal.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Healthy Comfort Food
- Method: Stovetop
- Cuisine: Asian-Inspired