Gluten-Free Sweet and Sour Chicken
Craving takeout-inspired comfort food without the gluten? This Gluten-Free Sweet and Sour Chicken is the perfect solution! Featuring tender chunks of chicken coated in a crispy gluten-free batter and tossed in a tangy homemade sweet and sour sauce, this dish is a delightful combination of flavor and texture. With vibrant bell peppers, sweet pineapple chunks, and julienned carrots, it’s packed with fresh, colorful vegetables that add both crunch and nutrients. The sauce, a perfect balance of sweet and tangy, is made with simple, gluten-free ingredients like tamari, rice vinegar, and a touch of brown sugar. Easy to prepare in just 50 minutes, this recipe is ideal for a cozy weeknight dinner and pairs perfectly with steamed rice or gluten-free noodles. It’s a family-friendly favorite that brings the magic of your favorite takeout right to your kitchen!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breast
- 1 cup Cornstarch
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 2 Eggs
- 2 tablespoons Gluten-free soy sauce
- 0.5 cup Avocado oil (or any high-heat oil)
- 1 cup Pineapple chunks
- 1 Red bell pepper, diced
- 1 Green bell pepper, diced
- 1 Carrot, julienned
- 0.25 cup Rice vinegar
- 0.33 cup Ketchup
- 0.25 cup Brown sugar
- 0.5 cup Gluten-free chicken broth
- 1 tablespoon Gluten-free tamari or soy sauce
- 1 teaspoon Cornstarch (for sweet and sour sauce)
- 2 tablespoons Water (for cornstarch slurry)
Instructions
Cut the chicken breast into bite-sized cubes.
In a medium bowl, combine the cornstarch, salt, black pepper, and garlic powder.
In a separate bowl, whisk the eggs with 2 tablespoons of gluten-free soy sauce.
Dip each chicken piece into the cornstarch mixture, then coat in the egg mixture, making sure each piece is well covered.
Heat the avocado oil in a large skillet or wok over medium-high heat.
Fry the coated chicken in small batches until golden brown and fully cooked, approximately 4-5 minutes per batch. Transfer the cooked chicken to a plate lined with paper towels.
In the same skillet, remove excess oil, leaving about 1 tablespoon for sautéing the vegetables.
Add the diced red bell pepper, green bell pepper, and julienned carrot to the skillet. Stir-fry for 3-4 minutes until slightly softened.
Add the pineapple chunks and cook for an additional 2 minutes.
In a small bowl, whisk together the rice vinegar, ketchup, brown sugar, gluten-free chicken broth, and tamari or soy sauce.
Pour the sauce mixture over the vegetables and pineapple in the skillet. Bring to a simmer.
In a small bowl, mix the cornstarch with the water to create a slurry. Gradually stir the slurry into the sauce, cooking until the sauce thickens, about 2-3 minutes.
Return the fried chicken to the skillet. Toss everything together until the chicken is fully coated in the sweet and sour sauce.
Serve immediately with steamed rice or gluten-free noodles.
Nutrition Facts
Calories |
2637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.6 g | 187% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 758 mg | 253% | |
| Sodium | 5291 mg | 230% | |
| Total Carbohydrate | 165.9 g | 60% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 78.8 g | ||
| Protein | 162.4 g | 325% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 229 mg | 18% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2566 mg | 55% | |
*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.
