Gluten-Free Sweet and Sour Chicken

Savor the irresistible flavors of this gluten-free sweet and sour chicken—a healthier twist on a beloved takeout classic! This vibrant dish features tender, golden-fried chicken coated in a light cornstarch crust, then tossed in a tangy-sweet sauce made with pineapple chunks, bell peppers, and a touch of brown sugar for perfect balance. The sauce is thickened with a gluten-free slurry, ensuring every bite clings to the chicken and vegetables. Packed with colorful vegetables and served alongside fluffy steamed rice or gluten-free noodles, this recipe comes together in just 50 minutes, making it a wholesome and easy weeknight dinner packed with bold, satisfying flavors. It’s your go-to choice for delivering restaurant-quality flavor while accommodating gluten sensitivities!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 pound Boneless, skinless chicken breast
• 1 cup Cornstarch
• 0.5 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 0.5 teaspoon Garlic powder
• 2 Eggs
• 2 tablespoons Gluten-free soy sauce
• 0.5 cup Avocado oil (or any high-heat oil)
• 1 cup Pineapple chunks
• 1 Red bell pepper, diced
• 1 Green bell pepper, diced
• 1 Carrot, julienned
• 0.25 cup Rice vinegar
• 0.33 cup Ketchup
• 0.25 cup Brown sugar
• 0.5 cup Gluten-free chicken broth
• 1 tablespoon Gluten-free tamari or soy sauce
• 1 teaspoon Cornstarch (for sweet and sour sauce)
• 2 tablespoons Water (for cornstarch slurry)

Directions

Step 1

Cut the chicken breast into bite-sized cubes.

Step 2

In a medium bowl, combine the cornstarch, salt, black pepper, and garlic powder.

Step 3

In a separate bowl, whisk the eggs with 2 tablespoons of gluten-free soy sauce.

Step 4

Dip each chicken piece into the cornstarch mixture, then coat in the egg mixture, making sure each piece is well covered.

Step 5

Heat the avocado oil in a large skillet or wok over medium-high heat.

Step 6

Fry the coated chicken in small batches until golden brown and fully cooked, approximately 4-5 minutes per batch. Transfer the cooked chicken to a plate lined with paper towels.

Step 7

In the same skillet, remove excess oil, leaving about 1 tablespoon for sautéing the vegetables.

Step 8

Add the diced red bell pepper, green bell pepper, and julienned carrot to the skillet. Stir-fry for 3-4 minutes until slightly softened.

Step 9

Add the pineapple chunks and cook for an additional 2 minutes.

Step 10

In a small bowl, whisk together the rice vinegar, ketchup, brown sugar, gluten-free chicken broth, and tamari or soy sauce.

Step 11

Pour the sauce mixture over the vegetables and pineapple in the skillet. Bring to a simmer.

Step 12

In a small bowl, mix the cornstarch with the water to create a slurry. Gradually stir the slurry into the sauce, cooking until the sauce thickens, about 2-3 minutes.

Step 13

Return the fried chicken to the skillet. Toss everything together until the chicken is fully coated in the sweet and sour sauce.

Step 14

Serve immediately with steamed rice or gluten-free noodles.

Nutrition Facts

Serving size	(1628.4g)

Amount per serving	% Daily Value*
Calories	2637.1

Total Fat 145.6g	0%
Saturated Fat 21.4g	0%
Polyunsaturated Fat g
Cholesterol 757.6mg	0%
Sodium 5290.8mg	0%
Total Carbohydrate 165.9g	0%
Dietary Fiber 10.9g	0%
Total Sugars 78.8g
Protein 162.4g	0%

Vitamin D 104.7IU	0%
Calcium 229.3mg	0%
Iron 8.9mg	0%
Potassium 2565.6mg	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: 49.9%

Protein: 24.8%

Carbs: 25.3%