Sweet and Sour Chicken (Paleo & Low FODMAP

• Gluten free

• Meat

  • 1 lb Chicken breasts, boneless skinless

• Produce

  • 1 cup Pineapple chunks
  • 3 Spring onions

• Refrigerated

  • 1 Egg, large

• Canned Goods

  • 1/4 cup Chicken stock

• Condiments

  • 1/4 cup Ketchup

• Baking & Spices

  • 1/2 cup Arrowroot starch
  • 1/2 cup Coconut sugar or regular white sugar
  • 1 Red pepper

• Oils & Vinegars

  • 1/4 cup Apple cider vinegar
  • 1/4 cup Coconut oil

• Nuts & Seeds

  • 2 tbsp Coconut aminos

Found on asaucykitchen.com

Description

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
• 1/2 cup (65 grams) arrow root starch (or cornstarch)
• 1 large egg beaten
• 1/4 cup (55 grams) coconut oil
• 1/2 cup (100 grams) coconut sugar or regular white sugar
• 1/4 cup (60 ml) apple cider vinegar*
• 2 tablespoons Coconut Aminos (or gluten free soy sauce/tamari)
• 1/4 cup ketchup or Low FODMAP Ketchup
• 1/4 cup (60 ml) chicken stock
• 1 red pepper cut into chunks
• 1 cup pineapple chunks
• 3 spring onions stalks (green part only for low fodmap)

Directions

• First prepare the sauce by adding the coconut sugar, vinegar, coconut aminos, chicken stock and ketchup to a medium sauce pan. Stir and bring to a boil. Reduce to a low heat and leave until later.
• Add chicken pieces and beaten egg to a large ziplock bag. Seal and shake to coat chicken. Then add the arrowroot starch to the bag, shaking again to lightly coat all the chicken pieces.
• Drizzle a large pan or skillet with oil. Add the coated chicken. Fry over medium heat, a couple of minutes on each side until the coating begins to crisp. Add pepper and pineapple chunks. Continue to saute over medium heat until chicken is browned and cooked through.
• Add the sauce to chicken and peppers. Cover and reduce the heat down to a simmer and allow the juices to soak into the chicken for a few minutes. Top with sliced green onions. Serve over rice and enjoy!