RECIPE: Sweet and Sour Chicken

Even Ellie and Josie liked this easy, gluten-free dinner. Well, except for the green peppers, but I'm fine with that. More for me.

RECIPE: Sweet and Sour Chicken

Ingredients
For the sauce:
1 (15–20 oz) can pineapple chunks, fruit set aside, 1/2 cup juice reserved
3/4 cups water
1/3 cup sugar
1/4 cup apple cider vinegar
2 tablespoons soy sauce (gluten-free is available)
2 tablespoons of cornstarch
1/4 cup of water
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1 tablespoon of olive oil
2 boneless, skinless chicken breasts, cut into 1" cubes
1 green bell pepper, chopped into 1" cubes
1 red bell pepper, chopped into 1" cubes
1 large carrot, thinly sliced
1 small onion, sliced
the reserved pineapple chunks
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3 cups of cooked white rice or cooked quinoa


Directions
In a small sauce pan, combine the pineapple juice, 3/4 cups of water, sugar, vinegar and soy sauce. Bring to a gentle boil. Combine the cornstarch and 1/4 cup of water and slowly stir into the boiling sauce. Stir until combined, remove from heat and set aside.

In a large skillet, heat the olive oil and add in the chicken breast. Cook, stirring, until cooked through. Add the onions and carrots. Stir-fry for a minute, then add the peppers and continue to cook until desired tenderness. Before serving, stir in half of the sauce and pineapple chunks. If not "saucy" enough, stir in a little more of the sauce. (It seems to make a lot.) Serve over rice or quinoa.

For a printable version of this recipe, click here.