Sweet and Sour Chicken
Ditch the takeout and make your own. No one will ever believe that this is gluten and refined sugar free! This dish is outstanding and proves that you do not need the gluten or refined sugar to get this kind of flavor! ENJOY!
PREP TIME
45 minutes
COOK TIME
1 hour
INGREDIENTS
15
Serves: 4
Ingredients
- 333 Chicken Breasts, Boneless Skinless
- 333 Eggs, Beaten
- 0.5 cup0.5 cup0.5 cup Paleo Baking Flour - Bob's Red Mill
- .5 cup.5 cup.5 cup Arrowroot Powder
- .5 tsp.5 tsp.5 tsp Himalayan Pink Salt
- 1 cup1 cup1 cup Avocado Oil
- 0.5 cup0.5 cup0.5 cup Red Bell Pepper, Chopped
- 1 cup1 cup1 cup Pineapple, Cut into Chunks
- 1 cup1 cup1 cup Coconut Sugar
- 0.5 cup0.5 cup0.5 cup Apple Cider Vinegar
- 0.333 cup0.333 cup0.333 cup Unsweetened Ketchup - Primal Kitchen
- 2 Tbsp2 Tbsp2 Tbsp Coconut Aminos
- 222 Garlic, Cloves, Minced
- 0.25 cup0.25 cup0.25 cup Cilantro, Chopped for garnish, optional
- 0.25 cup0.25 cup0.25 cup Green Onion (Scallion), Chopped for garnish, optional
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Add the flour, arrowroot, and Himalayan pink salt to a large ziplock baggie. Close the baggie and mix the ingredients together by shaking the baggie.
- Add the chicken to the baggie. Close the baggie and shake until all of the chicken is evenly coated with the flour mixture. Set aside.
- In a medium sized skillet, add the avocado oil until it’s about ¼” deep. Start heating the oil on medium high heat.
- In a small saucepan add coconut sugar, apple cider vinegar, ketchup, coconut aminos, and garlic cloves. Whisk until fully combined.
- Cook the sauce on low and simmer while frying the chicken.
- Preheat the oven to 325F.
- Whisk together the 3 eggs in a medium sized bowl.
- Working in batches, add the chicken to the eggs and evenly coat.
- Once the AVO is very hot, you can start frying the chicken.
- Transfer the chicken to the skillet and pan-fry on both sides until golden brown.
- When the chicken is golden brown, transfer it to a large baking dish.
- Sprinkle the red peppers and pineapple over the chicken.
- Evenly Pour ¾ of the sauce over the chicken and bake for 60 minutes.
- After 45 minutes of baking, pour the remaining sauce over the chicken and stir. Cook for the remaining 15 minutes.
- Plate the chicken and top with cilantro and green onions.
- ENJOY!
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My Notes:
About This Recipe
Show nutritional information
Dairy Free Entrées Gluten Free Grain Free Paleo Poultry Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 871 |
| Fat: | 60 g |
| Carbohydrates: | 63 g |
| Protein: | 18 g |
| Cholesterol: | 64 g |
| Sodium: | 551 mg |
| Fiber: | 4 g |
| Sugars: | 32 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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One response to “Sweet and Sour Chicken”
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This looks so good! I can’t wait to try it out!