This Whole30 Sweet and Sour Chicken Stir Fry is the perfect way to satisfy those take-out cravings without any added sugar!
I think sweet and sour was the first kind of stir fry I ever tried. And since I was quite young, the super sweet nature of it was very appealing. But funny enough even as a sugar addict, it was always a little too sweet. And time and again I went back to my standby which was Egg Drop Soup.
However sweet and sour is a classic that has always had a place in my heart, even if it’s never been a regular in my menu until now. I think I’ve always just felt if I was going to eat that much sugar, I wanted it to be a decadent dessert!
So I decided to make a sugar free version, because why not? I mean there’s so much to love about chicken, peppers, and pineapple stir fried together.
Even if it does usually come with at least 1/2 cup, and sometimes even 1 cup of sugar added in! Isn’t that crazy? Up to 1 cup of sugar in your stir fry – that’s more sugar than I usually put into my desserts!
So what’s the verdict? Both Tyler and I love this new no sugar version because there’s still sweetness from both the sauce and pineapple, but it doesn’t overpower the savory.
I’m sure this is just a matter of preference, so I’ll leave you to judge. Just know that if it’s too savory for you, you can always add a bit of honey or maple syrup to your liking! (Although no added sweeteners are allowed for Whole30 if that’s a concern.)
How to make this Whole30 Sweet and Sour Chicken Stir Fry:
- Start by mixing together the sauce, and mincing the ginger and garlic.
- Next up prep the veggies, pineapple, and green onion.
- Once everything else is prepped, cut up the chicken.
- Stir fry the chicken, then remove it from the pan and stir fry the onions and peppers.
- When they’re crisp tender, add the garlic and ginger and stir fry until fragrant, 30 seconds.
- Add the pineapple and stir fry just to light brown, 1-2 minutes.
- Put the chicken back in the pan along with the stir fry sauce.
- Cook just until done and the sauce slightly thickens.
- Remove the stir fry from the heat, sprinkle with green onions and sesame seeds and serve!
Tip #1: Fresh pineapple tastes the best in this stir fry, but you can use canned as well. If you’re using canned pineapple, check to make sure there’s no added sugar if you’re doing Whole30. Also you can use the leftover pineapple juice in place of the orange juice called for in the recipe which saves some time as well.
Tip #2: Don’t overcrowd the pan, stir fries need plenty of room if they’re going to brown. If there’s too much in the pan, liquids collects and the stir fry steams rather than sautés!
More Stir Fry Inspiration:
- Sweet Chili Chicken Stir Fry
- Healthier Chicken Teriyaki Stir Fry
- Potsticker Stir Fry
- Honey Garlic Chicken and Veggie Sheet Pan Stir Fry
- Cashew Chicken and Veggie Stir Fry
- Rainbow Veggie Orange Chicken Stir Fry
- Indian Paneer Stir Fry
- Honey Garlic Chicken and Broccoli Stir Fry
Serve with: steamed cauliflower rice, or jasmine rice. Roasted spaghetti squash is also quite good with stir fries of all kinds.
And finally, I hope you enjoy this as much as we have! If you do make it, I hope you’ll leave me a comment/rating below. And I always love hearing from you here, and over on Instagram where you can tag me at #getinspiredeveryday with your photos.
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Whole30 Sweet and Sour Chicken Stir Fry
- Total Time: 30 minutes
- Yield: 6 1x
- Diet: Gluten Free
Description
Everyone’s favorite classic made healthier without all the added sugar, but still full of flavor!
Ingredients
2 Tablespoons avocado oil
4 boneless, skinless chicken thighs, cut into 1/2” pieces, 1 1/2 pounds
3 cups 1/2″ diced onion, 1 large
2 red bell peppers, cut into 1” diced
2 cups fresh bite sized pineapple chunks, or sugar free canned pineapple
1 clove garlic, minced
1 Tablespoon minced ginger
Sauce:
1 Teaspoon tapioca starch
1/4 cup coconut aminos, or gluten free soy sauce
1/4 cup freshly squeezed orange juice, or reserved pineapple juice if you’re using canned pineapple
1 Teaspoon toasted sesame oil
1/4 cup sugar free ketchup
To Serve:
1/2 cup thinly sliced green onions
Sesame seeds
Fresh steamed rice or cauliflower rice
Instructions
Prep all the veggies/pineapple, then cut up the chicken and whisk together all the ingredients for the sauce. Set everything aside, and then heat a large, (15″) skillet over high heat.
When the skillet is hot, add 1 tablespoon of the oil and sauté the chicken until it’s just done and browned. Remove the chicken from the pan and set it aside.
Add the remaining oil to the pan along with the onions and peppers. Sauté until crisp tender, then add the pineapple, and cook just until it starts to soften, 2-3 minutes.
Then add the garlic and ginger, and cook until fragrant, about 1 minute.
Finally add the reserved chicken along with the sauce and cook for 1-2 minutes stirring constantly until the sauce has thickened.
Remove the stir fry from the heat, stir in the green onions, and serve with your choice of sides and and optional sprinkle of sesame seeds over the top.
- Prep Time: 20
- Cook Time: 10
- Category: Stir Fry
- Method: Stove Top
- Cuisine: American/Asian
I tripled the recipe and baked everything in the oven at 450 degrees for 30 minutes. I used canned pineapple and arrowroot starch instead of tapioca. I thought this turned out great and will definitely be making again! 🙂
I’m so glad you enjoyed it. And thank you so much for taking the time to write in with what you did, it’s incredibly helpful and I’ll definitely be trying this myself for an even easier version!
This looks like a marvelous stir fry! It would be WONDERFUL with tofu and seitan. Well done! I need to make this at home ASAP!