Gluten Free Sweet and Sour Chicken
The flavor of PF Changs Sweet and Sour Chicken is recreated in this gluten free copycat recipe that's easy to make in 29 minutes! Chicken, bell peppers and pineapple are stir fried on the stove in a mouth watering sweet and sour sauce to create this epic Chinese dish. This recipe is delicious served over rice or in lettuce wraps.
Ingredients
- ¼ cup granulated sugar
- 2 tablespoons gluten free soy sauce
- 2 tablespoons ketchup
- 1 tablespoon white wine vinegar
- 1 tablespoon sweet chili sauce
- 1 tablespoon honey
- 1 teaspoon red pepper flakes
- 1 tablespoons fresh ginger, grated
- 2 cloves garlic, crushed
- ¼ cup pineapple juice
- 1 egg, whisked
- ½ cup cornstarch
- 2 tablespoons brown sugar
- 1 pound boneless, skinless chicken breasts, sliced into cubes
- 3 tablespoons olive oil
- 1 cup onion, large dice
- ½ green bell pepper, large dice
- ½ red bell pepper, large dice
- ½ cup pineapple chunks, fresh or canned
Instructions
- Whisk the granulated sugar, gluten free soy sauce, ketchup, white wine vinegar, sweet chili sauce, honey, red pepper flakes, ginger, garlic and pineapple juice together in a small bowl, set aside.
- Place the whisked egg in a shallow dish.
- In another shallow dish, add the corn starch and brown sugar and stir to combine.
- Coat the cubes of chicken in the whisked egg, then lightly coat them in the cornstarch mixture. Set the battered chicken aside on a clean cutting board.
- Heat the olive oil in a large skillet on the stove over medium-high heat.
- Once the oil is hot, add the battered chicken pieces. Cook the chicken for 4-5 minutes, or until all sides are lightly browned.
- Remove the chicken from the skillet and set aside.
- Add the onions and diced bell peppers to the skillet, cook for 3-4 minutes.
- Add the chicken back to the skillet, along with the pineapple chunks.
- Pour the prepared sweet and sour sauce over the chicken. Toss to cover the chicken and vegetables in sauce.
- Cover and reduce the heat to medium-low, cook for 10 minutes. Serve immediately.
Notes
Serving options: over cooked white or brown rice, tossed with cooked rice noodles, in lettuce wraps, or over zucchini noodles
Nutrition Facts
Serving 4servingCalories 463kcal (23%)Carbohydrates 55g (18%)Protein 28g (56%)Fat 15g (23%)Saturated Fat 2g (10%)Cholesterol 113mg (38%)Sodium 776mg (32%)Potassium 659mg (19%)Fiber 2g (8%)Sugar 35g (39%)Vitamin A 816mg (16%)Vitamin C 40mg (48%)Calcium 33mg (3%)Iron 1mg (6%)
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