Baked Sweet and Sour Chicken
with pineapple / broccoli / bell peppers

Name: Baked Sweet and Sour Chicken
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Bell peppers, any color, diced; 12 oz Broccoli, florets; 1/4 cup Cilantro, chopped; 1 can Pineapple chunks, canned in juice (20oz / 567g), drained, juice reserved; 1 lb Chicken breasts, boneless and skinless, sliced into strips (sub chicken breast tenders); 1 Tbsp Arrowroot powder; 2 Tbsp Oil, cooking; ~1 cup Sweet and sour sauce (ingredients listed separately); 3/4 cup Pineapple juice (reserved from canned pineapple); 1/4 cup Honey; 3 Tbsp Tomato paste; 2 Tbsp Bragg's / coconut aminos; 1 Tbsp Vinegar, rice; 2 Tbsp Water; 2 tsp Arrowroot powder

Active: 30 min Total: 40 min

Original GF Paleo Vegetarian

This is a healthier version of the take-out favorite that usually features deep-fried chicken. To lighten things up without sacrificing flavor, pan sear the chicken, add a classic sweet and sour sauce on top and bake the entire dish with some vegetables added in for good measure. Check out this video to see the entire process!
Smarts: The sauce usually served with Sweet and Sour Chicken is super sweet. Since you're making this from scratch, be sure to taste and adjust to your preferences - add more honey for sweetness or vinegar for sour. You can even add a pinch of chili flakes if you'd like some spice.

Dependency

Korean Beef Bulgogi Bowls

Ingredients

Metric

Servings:

Baked Sweet and Sour Chicken:

Bell peppers, any color - 2 , diced
Broccoli - 12 oz , florets
Cilantro - 1/4 cup , chopped
Pineapple chunks, canned in juice (20oz / 567g) - 1 can , drained, juice reserved
Chicken breasts, boneless and skinless - 1 lb , sliced into strips (sub chicken breast tenders)
Arrowroot powder - 1 Tbsp
Oil, cooking - 2 Tbsp
Sweet and sour sauce (ingredients listed separately) - ~1 cup

Sweet and Sour Sauce:

Pineapple juice - 3/4 cup (reserved from canned pineapple)
Honey - 1/4 cup
Tomato paste - 3 Tbsp
Bragg's / coconut aminos - 2 Tbsp
Vinegar, rice - 1 Tbsp
Water - 2 Tbsp
Arrowroot powder - 2 tsp

Prep

Bell peppers / Broccoli - Prep as directed and combine. (Can be done up to 5 days ahead)
Cilantro - Chop cilantro. (Can be done up to 3 days ahead)
Pineapple - Place a strainer over a bowl. Pour pineapple into the strainer. Reserve pineapple juice for the sauce and store pineapple pieces separately. (Can be done up to 3 days ahead)
Chicken - Slice chicken into strips. Season with some salt and black pepper and tenderize with a fork. (Can be done 1 day ahead)

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Make

Heat oven to 400F / 204C.
While oven heats, place a small saucepan over medium heat with reserved pineapple juice (only the amount listed for sauce; discard any extra), honey, tomato paste, aminos and vinegar. Whisk together water and arrowroot powder (the portion for the sauce) and add to sauce while stirring. Simmer sauce until thick, 2 to 3 minutes. Set aside.
Toss chicken strips in arrowroot powder (the portion for the chicken).
Heat a Dutch oven with oil over medium-high heat. Add chicken and sear on both sides (chicken does not need to be cooked through), ~2 minutes per side.
Top chicken with broccoli, bell peppers, pineapple pieces and sauce. Cover with a lid (or tightly with foil) and transfer to the oven. Bake, covered, until sauce is bubbling and chicken is cooked through, 12 to 15 minutes.
Divide vegetables and chicken between serving bowls. Top with cilantro and enjoy!

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