Dairy-Free Sweet and Sour Chicken
Bring bold, tangy flavors to your dinner table with this Dairy-Free Sweet and Sour Chicken recipe that’s packed with vibrant ingredients and family-friendly appeal. Perfectly crispy chicken is tossed in a luscious homemade sweet and sour sauce made with pineapple juice, ketchup, soy sauce, and a touch of brown sugar for the ultimate balance of flavors. Fresh green and red bell peppers, along with juicy pineapple chunks, add a colorful and nutritious twist. This easy stovetop recipe is ready in under an hour and pairs perfectly with fluffy white or brown rice for a satisfying meal. Whether you're looking for a weeknight dinner idea or craving a restaurant-inspired classic, this dairy-free dish is sure to impress while remaining completely approachable.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breast
- 0.5 cup Cornstarch
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 cup Vegetable oil (for frying)
- 1 cup Pineapple chunks (canned in juice)
- 1 medium Green bell pepper, diced
- 1 medium Red bell pepper, diced
- 0.25 cup Rice vinegar
- 2 tablespoons Soy sauce (or tamari for gluten-free)
- 3 tablespoons Ketchup
- 3 tablespoons Brown sugar
- 1 tablespoon Cornstarch (for sauce)
- 1 tablespoon Water (for sauce)
- 4 cups Cooked white or brown rice
Instructions
Cut the chicken breast into bite-sized pieces and set aside.
In a medium mixing bowl, combine 1/2 cup cornstarch, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder to make the coating for the chicken.
Toss the chicken pieces in the cornstarch mixture until evenly coated.
In a large skillet or wok, heat 1/2 cup vegetable oil over medium heat.
Once the oil is hot, fry the coated chicken pieces in batches until golden brown and fully cooked, about 4-5 minutes per batch. Remove the chicken and place it on a plate lined with paper towels to drain excess oil.
In the same skillet, remove excess oil, leaving about 1-2 tablespoons. Add diced green and red bell peppers, and cook for 3-4 minutes until slightly softened.
To the skillet, add the pineapple chunks (reserve the juice)—stir to combine.
In a small bowl, whisk together 1/4 cup rice vinegar, 2 tablespoons soy sauce, 3 tablespoons ketchup, and 3 tablespoons brown sugar, along with the reserved pineapple juice.
In a separate small bowl, mix 1 tablespoon cornstarch with 1 tablespoon water to create a slurry. Add this to the sauce mixture.
Pour the sauce mixture into the skillet with the peppers and pineapple. Stir constantly over medium heat until the sauce thickens, about 2-3 minutes.
Add the fried chicken pieces back to the skillet, tossing everything together to coat the chicken in the sweet and sour sauce.
Serve the sweet and sour chicken hot over cooked white or brown rice.
Nutrition Facts
Calories |
3302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.8 g | 177% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3737 mg | 162% | |
| Total Carbohydrate | 345.5 g | 126% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 69.6 g | ||
| Protein | 169.7 g | 339% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 207 mg | 16% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2412 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
