Sugar free sweet and sour chicken? Can it be true? Oh you betcha, but first it’s story time.
Over Thanksgiving weekend, Cameron and I ditched Little Man with my parents and saw Mockingjay Part 1.
We enjoyed it, but it felt like only half a movie. Which I guess it was. Ducks gonna quack, haters gonna hate, and Hollywood’s gonna break up the last movie of a blockbuster series into two parts. It’s life.
Afterwards, we drove around town for at least 20 minutes trying to figure out where to eat. We needed to get back, so we excluded all sit down restaurants.
After cruising through 3 small cities, getting angry with Siri, and driving past roughly 11,000 restaurants, we stopped at Carl’s Jr. Don’t judge, I wanted a burger and we were out in the boonies.
Of course, as happens to us nowadays, we felt pretty disgusting afterwards. It tasted delicious in the moment, but that moment quickly turned into stomachaches and sluggishness.
Plus, we realized that we like our homemade burgers and fries better – and not just because we feel better after.
You know another place that’s like that for us? Panda Express.
It’s deliciousness knows no bounds, yet it checks off all 3 points on the Heinously-Bad-For-You Checklist.
Deep-fried in cruddy vegetable oil? Check.
Breaded with white stuff? Check.
Sugary sauce loaded with dyes and fake flavors? Check.
On the rare occasion we get our Panda Express Stomachache Disaster, we split the two-entrée meal, the same meal we used to each get one of and pound down in minutes. Oh how times change.
Anyway, this is all a roundabout way of saying that we know how to make healthy, sugar free sweet and sour chicken!
It’s one of the quicker meals we make, yet also one where we cook like we’re having 16 people over.
Then… leftover city!
Serve this over some Super Premium Nozomi Rice (best rice evah!), and that’s a meal to die for.
Enjoy!
This recipe is part of our free eBook 5 Guilty Pleasure Recipes. If you like this recipe, then go ahead and get yourself a copy here. Our other recipes include brownies, cinnamon rolls, pizza, and chocolate cake!
Ingredients
- 3-4 Chicken breasts, chopped into bite-sized pieces
- Garlic powder
- Salt
- Pepper
- 1 Bell pepper, chopped into 1 - 2 inch pieces
- 2 C pineapple, chopped into bite-sized pieces
- Coconut oil
- 3/4 C Raw honey
- 3/4 C Raw Apple cider vinegar
- 1 1/2 T Fermented soy sauce
- 1 1/2 tsp Garlic powder
- 6 T Organic or homemade Ketchup
Instructions
- In a large saucepan, fry up the pepper in the coconut oil until soft (we like our peppers kinda dead - you can skip this step if you want it crunchy)
- Add the chicken pieces to saucepan, and coat with garlic powder, salt, and pepper, to taste
- Meanwhile, mix together the honey, apple cider vinegar, soy sauce, garlic powder and ketchup in a bowl. When chicken is done, pour the sauce over the chicken and add the pineapple.
- Lower heat and simmer for 30 minutes. We usually get the rice started, and simmer the chicken mixture until the rice is ready!
Notes
You could make a variation on this by breading the chicken with arrowroot powder and egg, then frying it in coconut oil. It's about 10% better, but it doubles the cooking time and increases the mess by about a bajillion.
To see how we choose healthy ingredients, check out our Real Food Rules page.
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