Fructose Free Pineapple Sweet and Sour Chicken
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken breasts, cut into 1-inch pieces
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup cornstarch
- 2 large eggs, beaten
- 3 tbsp neutral oil, divided (such as canola or vegetable oil)
For the sauce
- ⅓ cup rice vinegar
- ¼ cup ketchup
- 3 tbsp maple syrup
- 2 tbsp tamari
- 1 tbsp cornstarch
- 2 tbsp water
For the stir-fry
- 1 tbsp garlic-infused 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 cup fresh pineapple chunks (about ¾-inch pieces)
- 3 scallions, green tops only, thinly sliced
For serving
- 1 tsp sesame seeds (optional)
Instructions
- 1
Pat the chicken pieces dry with paper towels, then season with salt and pepper. Place the cornstarch in a shallow bowl and the beaten eggs in a second shallow bowl. Working in batches, dredge each chicken piece in cornstarch, shake off the excess, then dip in the egg until fully coated. Set aside on a plate and let rest for 15 minutes — this helps the coating adhere.
- 2
While the chicken rests, whisk together the rice vinegar, ketchup, maple syrup, and tamari in a small bowl until smooth. In a separate small bowl, stir the 1 tbsp cornstarch into the 2 tbsp water until dissolved. Set both aside.
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