Chinese Sweet and Sour Chicken (Paleo, Whole30)
Chinese sweet and sour chicken recipe, made paleo whole30, with perfectly sweet and tart sweet sour sauce and ready in 30 minutes!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/4 lbs Chicken breasts or thighs (, skinless boneless)
- 1 1/4 tsp Coarse sea salt
- 1 1/2 tbsp Coconut Aminos
- 1/4 tsp White pepper
- 1/2 tsp Ground ginger powder
- 1 tbsp Toasted sesame oil
- 2 tsp Arrowroot starch
- 3 tbsp Avocado oil
- Quarter one whole Yellow onion (diced)
- 1 bulb Scallion (chopped)
- 2-3 slice ginger (roughly chopped)
- Half one whole green bell pepper (cut into bite size cubes)
- Half one whole red bell pepper (cut into bite size cubes)
- 1/4 cup Dry apricots (or figs, or pitted prunes)
- 1/3 cup Pineapple juice (fresh or from a can, not in heavy syrup)
- 2 tbsp Coconut aminos
- 1 1/2 tbsp Rice vinegar (,or 2 tsp apple cider vinegar)
- 1 1/2 tsp Tomato paste
- 1 small Pinch of sea salt
- 3-4 tbsp Chicken stock or water
Instructions
- 1
Season the chicken:
- 2
Thinly slice the chicken breasts or dice the chicken thighs. Mix well in a medium bowl with the remaining chicken ingredients. Marinate in the refrigerator while preparing the stir-fry ingredients.
- 3
Sweet and sour sauce:
- 4
Finely chop the apricots. Add them to a sauce pan from pineapple juice to salt. Cook over low heat until the fruits turn softer, about 10 minutes. Then puree it with chicken stock or water.
- 5
Stir-Fry:
- 6
Preheat a wok or large skillet over medium heat until it's too hot to place your palm nearby, about 2-3 inches away. Add 1.5 tbsp of the avocado oil. Add the chicken in the skillet in one shallow layer and panfry until golden brown, about 2-3 minutes, flipping once to cook the other side for an additional 1 minute. Set aside along with the chicken juice.
- 7
Heat the remaining 1.5 tbsp of oil over medium-high heat in the same skillet, then lower the heat to medium. Add the onion, scallion, and ginger. Season with a small pinch of salt. Stir-fry for 5 to 10 seconds. Add the bell peppers. Season with another small pinch of salt and stir-fry for 5 to 10 seconds. Add the chicken back to the skillet. Add 3 to 4 heaping tablespoons of the sweet-and-sour sauce. Keep stir-frying until the chicken is completely cooked through. Serve hot and immediately.