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