Whole30 Sweet and Sour Chicken
Transform your weeknight dinners with this flavorful Whole30 Sweet and Sour Chicken recipe – a guilt-free twist on a classic favorite. Featuring tender chicken thighs coated in arrowroot starch for a light crisp and a vibrant sauce made from coconut aminos, rice vinegar, and fresh orange juice, this dish delivers the perfect balance of tangy and sweet without any added sugar. Packed with colorful bell peppers, juicy pineapple chunks, and aromatic garlic, it's a feast for the senses that’s both nourishing and satisfying. Ready in under 40 minutes, this skillet meal is ideal for busy schedules and pairs beautifully with cauliflower rice or steamed broccoli for a complete Whole30-approved experience. Whether you're following Whole30 or just looking for a wholesome, gluten-free dinner, this recipe is sure to impress!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken thighs
- 2 tablespoons Arrowroot starch (or tapioca starch)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Avocado oil (or other Whole30-compliant cooking oil)
- 1 cup Pineapple chunks (fresh or Whole30-approved canned, with no added sugar)
- 1 Red bell pepper, diced
- 1 Green bell pepper, diced
- 0.5 Onion, diced
- 3 cloves Garlic, minced
- 2 tablespoons Tomato paste
- 2 tablespoons Coconut aminos
- 3 tablespoons Rice vinegar
- 0.5 cup Orange juice (freshly squeezed, no added sugar)
- 0.25 cup Water
- 2 tablespoons Optional: Green onions, chopped (for garnish)
- 1 teaspoon Optional: Sesame seeds (for garnish)
Instructions
Cut the chicken thighs into bite-sized pieces and pat them dry with a paper towel.
In a small bowl, mix the arrowroot starch, salt, and black pepper. Toss the chicken in the mixture to coat each piece evenly.
Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat. Add half the chicken pieces, spacing them out so they sear rather than steam. Cook for about 3-4 minutes per side until golden brown and cooked through. Remove the cooked chicken to a plate and repeat with the remaining chicken, adding the second tablespoon of avocado oil as needed.
In the same skillet, add the diced red bell pepper, green bell pepper, and onion. Sauté for 2-3 minutes until slightly softened.
Add the minced garlic and sauté for an additional 30 seconds until fragrant.
In a small bowl, whisk together the tomato paste, coconut aminos, rice vinegar, orange juice, and water to create the sauce.
Pour the sauce into the skillet with the vegetables and stir to combine. Let it simmer for 2-3 minutes until slightly thickened.
Return the cooked chicken to the skillet, along with the pineapple chunks, and stir to coat everything evenly in the sauce. Cook for an additional 2-3 minutes to ensure the chicken is heated through and the flavors meld together.
Taste and adjust seasonings if necessary. Serve hot, garnished with chopped green onions and sesame seeds if desired. Pair with cauliflower rice or steamed broccoli for a fully Whole30-compliant meal.
Nutrition Facts
Calories |
438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 470 mg | 20% | |
| Total Carbohydrate | 32.5 g | 12% | |
| Dietary Fiber | 2.7 g | 9% | |
| Total Sugars | 13.3 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 58 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 596 mg | 13% | |
*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.
