Dairy-Free Sweet and Sour Chicken

Elevate your dinner game with this irresistible Dairy-Free Sweet and Sour Chicken, a vibrant fusion of tangy and savory flavors that's perfect for those avoiding dairy. Tender, golden-fried chicken bites are coated in a glossy, homemade sweet and sour sauce made with pantry staples like ketchup, soy sauce, and brown sugar, all complemented by juicy pineapple chunks and crisp bell peppers. This quick and easy recipe is ready in under an hour, making it ideal for busy weeknights or casual entertaining. Serve it over fluffy white or brown rice for a satisfying and gluten-free-friendly option the whole family will love.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 pound Boneless, skinless chicken breast
• 0.5 cup Cornstarch
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.5 teaspoon Garlic powder
• 0.5 cup Vegetable oil (for frying)
• 1 cup Pineapple chunks (canned in juice)
• 1 medium Green bell pepper, diced
• 1 medium Red bell pepper, diced
• 0.25 cup Rice vinegar
• 2 tablespoons Soy sauce (or tamari for gluten-free)
• 3 tablespoons Ketchup
• 3 tablespoons Brown sugar
• 1 tablespoon Cornstarch (for sauce)
• 1 tablespoon Water (for sauce)
• 4 cups Cooked white or brown rice

Directions

Step 1

Cut the chicken breast into bite-sized pieces and set aside.

Step 2

In a medium mixing bowl, combine 1/2 cup cornstarch, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder to make the coating for the chicken.

Step 3

Toss the chicken pieces in the cornstarch mixture until evenly coated.

Step 4

In a large skillet or wok, heat 1/2 cup vegetable oil over medium heat.

Step 5

Once the oil is hot, fry the coated chicken pieces in batches until golden brown and fully cooked, about 4-5 minutes per batch. Remove the chicken and place it on a plate lined with paper towels to drain excess oil.

Step 6

In the same skillet, remove excess oil, leaving about 1-2 tablespoons. Add diced green and red bell peppers, and cook for 3-4 minutes until slightly softened.

Step 7

To the skillet, add the pineapple chunks (reserve the juice)—stir to combine.

Step 8

In a small bowl, whisk together 1/4 cup rice vinegar, 2 tablespoons soy sauce, 3 tablespoons ketchup, and 3 tablespoons brown sugar, along with the reserved pineapple juice.

Step 9

In a separate small bowl, mix 1 tablespoon cornstarch with 1 tablespoon water to create a slurry. Add this to the sauce mixture.

Step 10

Pour the sauce mixture into the skillet with the peppers and pineapple. Stir constantly over medium heat until the sauce thickens, about 2-3 minutes.

Step 11

Add the fried chicken pieces back to the skillet, tossing everything together to coat the chicken in the sweet and sour sauce.

Step 12

Serve the sweet and sour chicken hot over cooked white or brown rice.

Nutrition Facts

Serving size	(2075.0g)

Amount per serving	% Daily Value*
Calories	3301.7

Total Fat 137.8g	0%
Saturated Fat 22.4g	0%
Polyunsaturated Fat g
Cholesterol 385.6mg	0%
Sodium 3737.4mg	0%
Total Carbohydrate 345.5g	0%
Dietary Fiber 10.8g	0%
Total Sugars 69.6g
Protein 169.7g	0%

Vitamin D 22.7IU	0%
Calcium 207.3mg	0%
Iron 16.0mg	0%
Potassium 2412.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.6%

Protein: 20.6%

Carbs: 41.9%