Eosinophilic Esophagitis Friendly Easy Sweet and Sour Chicken
Total time35 min
Prep time15 min
Cook time20 min
5.0(8)
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- ½ tsp salt
- ¼ tsp black pepper
- 3 tbsp cornstarch
- 2 tbsp vegetable oil, divided
For the sauce
- ⅓ cup ketchup
- ¼ cup rice vinegar
- 3 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 3 tbsp granulated sugar
- 1 tbsp cornstarch
- 1 can (8 oz) pineapple chunks in juice, drained, juice reserved
For the vegetables
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
For serving
- cooked white rice, for serving
- 2 green onions, thinly sliced (optional)
- 1 tsp sesame seeds (optional)
Instructions
- 1
In a small bowl, whisk together the ketchup, rice vinegar, soy sauce, granulated sugar, 1 tbsp cornstarch, and 1/4 cup of the reserved pineapple juice until smooth and the sugar is dissolved. Set aside.
- 2
Pat the chicken pieces dry, then toss them in a large bowl with the salt, black pepper, and 3 tbsp cornstarch until evenly coated.
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