Description
Want an easy Chinese meal but want to avoid overly salty takeout? Make up this sweet and sour chicken that will be ready in less than 30 minutes. It also boasts great macros: 30 grams of carbs, 10 grams of fat and 30 grams of protein.
Ingredients
Scale
- ¼ cup gluten-free flour
- 1 teaspoon garlic powder
- ½ teaspoon ground ginger
- 2 boneless, skinless chicken breasts, cut into strips
- 2 tablespoons coconut oil
- 1 cup chopped bell pepper, red or green
- 2 cups (or more!) chopped broccoli
- 1 cup canned pineapple chunks in juice, chopped (reserve juice)
- ⅓ cup chicken broth (bone broth if possible)
- 3 tablespoons coconut sugar
- 3 tablespoons rice wine vinegar
- ½ teaspoon red pepper flakes
- 4 teaspoons arrowroot powder dissolved in 4 teaspoons water
- sea salt and pepper to taste
Instructions
- In a bowl, whisk together flour, garlic powder and ginger. Add chicken and toss to coat.
- Heat coconut oil in a skillet, add chicken, and cook over medium heat, stirring occasionally, until no longer pink. Season chicken with salt and pepper and remove to a plate.
- Add bell pepper and broccoli to the skillet and cook, stirring occasionally, for 2–3 minutes. Stir in pineapple (with juice), broth, coconut sugar, vinegar and red pepper flakes.
- Increase heat and bring the sauce to a simmer. When the sauce begins to reduce, stir in arrowroot mixture. Add chicken to sauce and simmer for another 5 minutes.
- Serve over brown rice or quinoa.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Main dishes
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving (310 g)
- Calories: 334
- Sugar: 17.9 g
- Sodium: 223 mg
- Fat: 10.5 g
- Saturated Fat: 6.7 g
- Unsaturated Fat: 2.1 g
- Trans Fat: 0.02 g
- Carbohydrates: 30.5 g
- Fiber: 3.5 g
- Protein: 30 g
- Cholesterol: 86 mg