“Losing weight is hard, being overweight is hard, so pick your hard”
A clean eating diet, like Paleo, is a great way to eat clean and healthy but not lose flavor and taste.
Staying on a diet can be hard and extremely frustrating but an easy way to stay motivated is to make delicious meals.
By keeping your meals exciting, already lowers the chances of you cheating and completing stopping your healthy lifestyle.
The quote above is something I remind myself daily. I wrote it on several sticky notes and place them around my house so when I am having a harder day, I see the little reminders and push through it.
Clean eating is not just a diet, it’s a lifestyle choice. Here’s the thing, clean eating doesn’t have to be flavorless. With a few tweaks to crowd favorite dishes, you can enjoy a lighter and overall better you.
Today I am sharing Sweet & Sour Chicken that is gluten free and paleo friendly.
This sweet and sour chicken recipe not only taste good but it’s good for you too!
Just by swapping out a few ingredients and replacing them with cleaner options, your meal just got a new look.
Traditionally, the chicken is coated in flour and then pan fried till crispy then cooked down in a sauce.
By switching the flour out for arrowroot starch and then using coconut oil to lightly sauté, you can get the same crispy shell.
Sweet & Sour Chicken is usually served over white rice, by using quinoa or brown rice already makes this a cleaner dish. (I use quinoa and personally I don’t miss the rice, which is really cool as well!)
This is a few examples of how to make your favorite meals healthier.
You can also make the sauce ahead of time in big batches and freeze it into portioned Ziploc bags, so when you want to make it, the hard part is done and guess what? You just cut your cooking time in half!
So how do we make Sweet & Sour Chicken?
To start, begin by cutting your chicken breasts into 1 inch chunks. Then place onto a plate covered with paper towel.
Our goal here is to remove a lot of the juice and dampness from the chicken, so you might need several pieces of paper towel. While the chicken is drying out slightly; it’s time to begin the sauce.
In a medium saucepan, add and whisk together coconut sugar, vinegar, coconut aminos, chicken stock and ketchup. Bring to a gentle boil. Then lower the heat to reduce down. Return to the chicken while the sauce is reducing.
This is where we are creating a nice thick sauce to coat the chicken in before serving.
After the sauce has been reducing for 10 mins, then set aside on an off burner until the final step.
Next, place all the chicken pieces into a large plastic Ziploc bag. Add the beaten egg to the chicken, then close the bag and begin to shake and mix all the pieces.
Then add the arrowroot powder to the chicken bag. Shake again until each piece is covered. This is how we achieve the crispy crust.
Next in a large pan place the coconut oil, heat on medium high, add the coated chicken to the oil.
Lightly sauté the chicken, add salt and pepper to taste and flip after a couple of minutes. Since the pieces are smaller keep an eye on the chicken. Flip the chicken after the sides become golden brown and crispy.
Then add the peppers and pineapple chunks to the chicken, continue to cook until all the chicken is cooked through and crispy.
Once the chicken is ready pour the sauce over the chicken, peppers and pineapple.
Cover and reduce the heat down to a simmer and allow the juices to soak into the chicken for a few minutes.
Top with thinly sliced green onions and sesame seeds for garnish. Finally, serve over white or tri-colored quinoa for strictly paleo, if not serve over brown rice!
This meal is insanely delicious! You can easily double or half the recipe.
My goal is to show you, by switching out a few ingredients and substituting them with healthier options, crowd favorite dishes can be turned into tasty and nutritious meals.
Paleo Sweet & Sour Chicken
- 1 pound boneless, skinless chicken breasts cut into 1 inch chunks
- 1/2 cup arrowroot starch
- 1 large egg beaten
- 1/4 cup coconut oil
- 1/2 cup coconut sugar
- 1/4 cup apple cider vinegar (or rice wine vinegar or white wine vinegar)
- 2 tablespoons coconut aminos (or gluten free soy sauce/tamari)
- 1/4 cup paleo ketchup
- 1/4 cup chicken stock
- 1 red pepper cut into chunks
- 1 cup pineapple chunks
- 3 spring onions stalks (green part only for low fodmap)
- sesame seeds optional
First prepare the sauce by adding the coconut sugar, vinegar, coconut aminos, 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.
Place the coconut oil in a large pan or skillet. Add the coated chicken. Lightly saute 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 white quinoa and enjoy!
Pin It! Save it for later!
Never Miss Another Recipe!
From one foodie to another, get new recipes and food trends delivered to your inbox. Sign up for new food inspirations every week!