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When I was a kid give me a chicken mcnugget meal and a couple containers of sweet and sour sauce and I was a happy camper. Fast forward a few years and I won’t go near a McDonalds but I still love some Sweet and Sour Chicken. It has taken me a while to perfect a quick and easy Sweet & Sour Chicken that I love feeding my family and this is it.
Instead of overly breading and frying my chicken, I toss it in gluten free flour and brown it in a skillet with olive oil. It gives it that crispy coating without frying. I make my own sweet and sour sauce, which is so much easier than you think. Just serve with some rice and veggies and you have a full meal.
Sweet & Sour Chicken
- 3-4 Medium Boneless Skinless Chicken Breasts diced, about 1.5 - 2lbs
- 1 1/2 cup Flour
- 1 tsp garlic powder
- 1/4 tsp ginger
- 4 tbsp olive oil
- 1 8 ounce can pineapple chunks, drained (juice reserved)
- 1/4 cup cornstarch
- 1 3/4 cups water divided
- 3/4 cup white sugar
- 1/2 cup distilled white vinegar
- 2 drops orange food color
- 1/2 cup diced colorful bell peppers
- Prepared white rice
In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.Chicken
Cut chicken into cubes. In a gallon ziploc bag toss chicken with the flour, ginger, and garlic.
Heat 4 tbsp of olive oil in a large skillet. Add floured chicken cubes in small batches. Making sure all sides are browned. Then place the browned chicken in a 13x9 pan. Continue until all the chicken is browned.
Take 1/2 cup of the finished sweet and sour sauce and drizzle it over the chicken. Place in a 400 degree oven for about 20 minutes.
While the chicken is in the oven prepare the rice.
When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.Gluten Free
Use a gluten free flour mix