Fructose Free Gluten Free Sweet and Sour Chicken
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Learn more āIngredients
4 servings
For the chicken
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- Ā½ tsp salt
- Ā¼ tsp black pepper
- 2 large eggs, beaten
- Ā¾ cup cornstarch
- Ā½ cup vegetable oil, for frying
For the sauce
- Ā½ cup pineapple juice (from the canned pineapple below)
- ā cup rice vinegar
- ā cup ketchup
- 3 tbsp tamari
- 3 tbsp granulated sugar
- 1 tbsp cornstarch
- 1 tbsp water
For the stir-fry
- 1 tbsp vegetable oil
- 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
- 1 can (20 oz) pineapple chunks in juice, drained (juice reserved for sauce)
For serving
- cooked white rice, for serving
- 2 green onions, thinly sliced (optional)
- 1 tsp sesame seeds (optional)
Instructions
- 1
Drain the pineapple chunks over a bowl, reserving Ā½ cup of the juice for the sauce. Set the pineapple chunks aside.
- 2
In a medium saucepan, whisk together the pineapple juice, rice vinegar, ketchup, tamari, and sugar. In a small bowl, stir the 1 tbsp cornstarch into the 1 tbsp water until smooth, then whisk the slurry into the sauce mixture. Set the saucepan aside.
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