I'm getting straight to the point with this recipe. Simple the best gluten free sweet and sour chicken recipe that we adapted off the web. I'm pretty sure this can be done with pork too!
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
1/2 cup or cornstarch
1 large egg beaten
2 tablespoons coconut oil
1/2 cup regular white sugar
1/4 cup apple cider vinegar
2 tablespoons gluten free soy sauce/tamari (we use VH)
1/4 cup ketchup or Low FODMAP Ketchup
1/4 cup chicken stock (we use better than boulion, just check the ingredients)
1 red pepper cut into chunks
1 cup pineapple chunks
3 spring onions stalks, green part only for low fodmap
First prepare the sauce by adding the sugar, vinegar, soy sauce, chicken stock and ketchup to a medium sauce pan. Stir and bring to a boil. Reduce to a low heat and leave until later.
Add chicken pieces and beaten egg to a large ziplock bag. Seal and shake to coat chicken. Then add the arrowroot starch to the bag, shaking again to lightly coat all the chicken pieces.
Add coconut oil to a large non skillet. Add the coated chicken. Fry over medium heat, a couple of minutes on each side until the coating begins to crisp. Add pepper and pineapple chunks. Continue to saute over medium heat until chicken is browned and cooked through.
Add the sauce to chicken and peppers. Cover and reduce the heat down to a simmer and allow the juices to soak into the chicken for a few minutes. Top with sliced green onions. Serve over rice and enjoy!