Ingredients

The following ingredients have 4 Servings
  • ¼ cup sugar
  • 2 tbsp gluten free soy sauce
  • 2 tbsp ketchup
  • 1 tbsp white wine vinegar
  • 1 tbsp sweet chili sauce
  • 1 tbsp honey
  • 1 tsp red pepper flakes
  • 1 tbsp fresh ginger (grated)
  • 2 cloves garlic (crushed)
  • ¼ cup pineapple juice
  • 1 egg (whisked)
  • ½ cup corn starch
  • 2 tbsp brown sugar
  • 1 lb boneless, skinless chicken breasts (sliced into cubes)
  • 3 tbsp olive oil
  • 1 cup onion (large dice)
  • ½ green bell pepper (large dice)
  • ½ red bell pepper (large dice)
  • ½ cup pineapple chunks (fresh or canned)

Instruction

  • Whisk the sugar, gluten free soy sauce, ketchup, white wine vinegar, sweet chili sauce, honey, red pepper flakes, ginger, garlic and pineapple juice together in a small bowl, set aside.
  • Place the whisked egg in a shallow dish.
  • In another shallow dish, add the corn starch and brown sugar and stir to combine.
  • Coat the cubes of chicken in the whisked egg, then lightly coat them in the corn starch mixture.
  • Set the battered chicken aside on a clean cutting board.
  • Heat the olive oil in a large skillet on the stove over medium high heat.
  • Once the oil is hot, add the battered chicken pieces.
  • Cook the chicken for 4-5 minutes, or until all sides are lightly browned.
  • Remove the chicken from the skillet and set aside.
  • Add the onions and diced bell peppers to the skillet, saute for 3-4 minutes.
  • Add the chicken back to the skillet, along with the pineapple chunks.
  • Pour the prepared sweet and sour sauce over the chicken.
  • Toss to cover the chicken and vegetables in sauce.
  • Cover and reduce heat to a simmer, cook for 10 minutes.