Whole30 Sweet and Sour Chicken

Transform your favorite takeout dish into a healthy, Whole30-approved delight with this Sweet and Sour Chicken recipe! Made with tender, juicy chicken thighs coated in a light arrowroot starch crust and paired with vibrant bell peppers, sweet pineapple chunks, and a tangy-sweet sauce crafted from coconut aminos, orange juice, and tomato paste, this dish is bursting with wholesome flavors. Ready in just 40 minutes, it's the perfect balance of savory, sweet, and sour without any added sugars or processed ingredients. Serve it over cauliflower rice or alongside steamed veggies for a nutrient-packed, guilt-free meal that's sure to satisfy. Garnished with green onions and sesame seeds, this Whole30 Sweet and Sour Chicken is as stunning as it is delicious!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound Boneless, skinless chicken thighs
• 2 tablespoons Arrowroot starch (or tapioca starch)
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Avocado oil (or other Whole30-compliant cooking oil)
• 1 cup Pineapple chunks (fresh or Whole30-approved canned, with no added sugar)
• 1 Red bell pepper, diced
• 1 Green bell pepper, diced
• 0.5 Onion, diced
• 3 cloves Garlic, minced
• 2 tablespoons Tomato paste
• 2 tablespoons Coconut aminos
• 3 tablespoons Rice vinegar
• 0.5 cup Orange juice (freshly squeezed, no added sugar)
• 0.25 cup Water
• 2 tablespoons Optional: Green onions, chopped (for garnish)
• 1 teaspoon Optional: Sesame seeds (for garnish)

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and pat them dry with a paper towel.

Step 2

In a small bowl, mix the arrowroot starch, salt, and black pepper. Toss the chicken in the mixture to coat each piece evenly.

Step 3

Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat. Add half the chicken pieces, spacing them out so they sear rather than steam. Cook for about 3-4 minutes per side until golden brown and cooked through. Remove the cooked chicken to a plate and repeat with the remaining chicken, adding the second tablespoon of avocado oil as needed.

Step 4

In the same skillet, add the diced red bell pepper, green bell pepper, and onion. Sauté for 2-3 minutes until slightly softened.

Step 5

Add the minced garlic and sauté for an additional 30 seconds until fragrant.

Step 6

In a small bowl, whisk together the tomato paste, coconut aminos, rice vinegar, orange juice, and water to create the sauce.

Step 7

Pour the sauce into the skillet with the vegetables and stir to combine. Let it simmer for 2-3 minutes until slightly thickened.

Step 8

Return the cooked chicken to the skillet, along with the pineapple chunks, and stir to coat everything evenly in the sauce. Cook for an additional 2-3 minutes to ensure the chicken is heated through and the flavors meld together.

Step 9

Taste and adjust seasonings if necessary. Serve hot, garnished with chopped green onions and sesame seeds if desired. Pair with cauliflower rice or steamed broccoli for a fully Whole30-compliant meal.

Nutrition Facts

Serving size	(1334.7g)

Amount per serving	% Daily Value*
Calories	1589.9

Total Fat 80.4g	0%
Saturated Fat 18.0g	0%
Polyunsaturated Fat 0g
Cholesterol 567.0mg	0%
Sodium 2157.4mg	0%
Total Carbohydrate 91.2g	0%
Dietary Fiber 11.7g	0%
Total Sugars 54.0g
Protein 125.6g	0%

Vitamin D 31.8IU	0%
Calcium 199.1mg	0%
Iron 7.5mg	0%
Potassium 2534.5mg	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: 45.5%

Protein: 31.6%

Carbs: 22.9%