Pregnancy Friendly 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
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 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
- 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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