Fructose Free Easy Sweet and Sour Chicken
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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
- 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
Ingredient noteRed and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 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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