An easy Sweet and Sour Chicken Recipe made healthy, gluten free and without pineapple! Paleo, Whole30 and done in under an hour.

Healthy Sweet & Sour Chicken in a white bowl on a grey background

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Everyone loves takeout from time to time, but having your favorite takeout meal made fresh at home with better ingredients is so much better! 

This sweet and sour chicken is so delicious, easy to make, and a healthier version of one of your favorite takeout meals.

In less than an hour and with only 10 ingredients, you can have this delicious sweet and sour chicken on your dinner table. 

What makes this recipe healthy?

There are so many reasons we love this healthy sweet and sour chicken! Here’s what makes this recipe much healthier than other recipes: 

  • low sugar – There are 13g of sugar per serving.
  • high protein – A whole 51g of protein per serving! 
  • veggie loaded – Over 4 cups of veggies are recommended in the recipe, but you could definitely add more. See below for our recommended substitutions as well! 
  • clean ingredients – We took traditional sweet and sour chicken and chose cleaner ingredients for our healthier recipe.
  • pan cooked, not fried – The typical takeout sweet and sour chicken is battered and deep fried which adds a lot of calories, so we decided to pan cook our chicken and it still tastes so delicious! 
2 white bowls of Healthy Sweet & Sour Chicken with a pan of the sweet and sour chicken on the side on a grey background with two silver forks on the side

Sweet and Sour Chicken Ingredients

To make this easy sweet and sour chicken you will need these 10 simple ingredients: 

For ingredient substitutions, see below.

Ingredients for Healthy Sweet and Sour Chicken in small white bowls on a grey background

How Do You Make Sweet And Sour Chicken From Scratch?

It is incredibly easy to make this sweet and sour chicken!

  1. In a pan, cook the chicken breasts in olive oil for 10-15 minutes until browned on all edges. While the chicken cooks, mix together the sauce ingredients. Set the chicken aside once it is done cooking. 
  2. Add veggies to the same pan and saute for 3-5 minutes until softened. Don’t overcook! Set the veggies aside once they are done cooking. 
  3. Add the sauce to the pan over high heat and bring to a boil, stirring constantly. Once boiling, reduce to a simmer for about 2 minutes. The sauce should naturally thicken and start to pull away from the pan when you scrape it with a spatula. Be careful not to burn it!
  4. Add cooked chicken and the veggies back to the pan. Stir to coat with sauce and heat over low until warmed through. 
  5. Serve over rice, cauliflower rice or as is. Enjoy! 

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