Paleo Easy Sweet and Sour Chicken

Total time35 min

Prep time15 min

Cook time20 min

This one-pan dinner brings crisp-tender chicken together with sweet pineapple chunks and crunchy red and green bell peppers in a glossy, tangy-sweet sauce built on ketchup, rice vinegar, and fresh garlic and ginger. The chicken sears until golden and cooked through, then gets tossed with the vegetables and that bright, sticky sauce until everything is glazed and heated through. It's a fast, family-friendly stir-fry with real depth of flavor, from the char on the peppers to the little bursts of pineapple in every bite. Finished with a sprinkle of green onion and sesame seeds, it looks and tastes like a takeout favorite while fitting neatly into a Paleo kitchen. Serve it up hot straight from the skillet for an easy weeknight win.

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Ingredients

4 servings

For the chicken

1 ½ lbs boneless, skinless chicken breasts, cut into 1-inch pieces
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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½ tsp salt
¼ tsp black pepper
3 tbsp cornstarch
Chef's tip
For thickening, use about 1 1/3 times as much tapioca flour, stirred into a spoonful of cold water first; take the pan off the heat soon after it thickens.
2 tbsp vegetable oil, divided
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.

For the sauce

⅓ cup ketchup
¼ cup rice vinegar
3 tbsp soy sauce
Chef's tip
Coconut aminos are sweeter and less salty; taste and adjust the seasoning.
3 tbsp granulated sugar
Chef's tip
Use the same amount. Coconut sugar has a mild caramel flavor, and baked goods come out a little darker and slightly less sweet.
1 tbsp cornstarch
Chef's tip
For thickening, use about 1 1/3 times as much tapioca flour, stirred into a spoonful of cold water first; take the pan off the heat soon after it thickens.
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
Omit this
This ingredient likely doesn’t work for the diet.
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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