Everyone’s favorite classic made healthier without all the added sugar, but still full of flavor!
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
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
1/2 cup thinly sliced green onions
Fresh steamed rice or cauliflower rice
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.
- Category: Stir Fry
- Method: Stove Top
- Cuisine: American/Asian
Keywords: Sweet and Sour Stir Fry, Chicken, Clean Eating, Paleo, Whole30, Dairy Free