Sweet and Sour Chicken Recipe

5 from 1 vote

A Paleo re-creation of the classic takeout favorite, but easier on your conscience and your waistline.

Course Side Dish

Cuisine American

Keyword chicken, sour, sweet

Prep Time 25

Cook Time 20

Total Time 45

Servings people

Calories 721kcal

Cost 20

In a bowl, combine the almond flour and the tapioca starch and season with salt and pepper to taste.
1 cup tapioca starch;, ½ cup almond flour;, Sea salt and freshly ground black pepper
Dip each chicken cube in the beaten eggs, then coat with the tapioca mixture.
3-4 boneless skinless chicken breasts cut into cubes;, 3 eggs
Heat the coconut oil in a large skillet placed over medium-high heat.
½ cup coconut oil
Cook the chicken until browned on all sides (you might want to work in batches).
Set the chicken aside and clean the skillet.
Heat some coconut oil again over medium heat, add the bell pepper and onion, and cook for 2 minutes.
1 cup onion, 1 cup bell pepper
Stir in the pineapple chunks, pineapple juice, apple cider vinegar, chicken stock, honey (if using), and salt and pepper to taste. Bring to a simmer and cook until the sauce slightly reduces about 5-8 minutes. If you’re looking for a thicker sauce, you can add some tapioca starch.
1 cup pineapple, ½ cup fresh pineapple juice, 3 tbsp. honey, 2 tbsp. apple cider vinegar, ¼ cup chicken stock, Sea salt and freshly ground black pepper
Return the chicken to the skillet. Mix everything well and let it all heat up for about 5 minutes.
Serve warm with green onions sprinkled on top.
2 green onions