One Skillet Sweet and Sour Chicken with tender chicken, bell peppers, sweet pineapple and a deliciously tangy sauce. It’s just like your favorite takeout dish but made at home and ready in about 30 minutes!
Why You Need this Recipe in Your Life
My biggest inspiration when creating recipes is the gluten filled food I enjoyed before my celiac disease diagnosis. Sweet and sour chicken was one of those foods that I dreamed of having again. So instead of just dreaming, I decided to make my own gluten free version. This One Skillet Sweet and Sour Chicken is bursting with flavor. Each bite is a little bit tangy and a little bit sweet and it is just the best combination out there. As an added bonus, this recipe is made with better for you ingredients that are gluten free, dairy free and grain free. In case you need more convincing to make this recipe, it comes together in just one skillet so it is easy to make and clean up!
Ingredients Needed to Make One Skillet Sweet and Sour Chicken
Chicken:
- Chicken
- Arrowroot starch
- Salt
- Pepper
- Ghee
- Sesame oil
- Red onion
- Red pepper
- Pineapple
- Cauliflower rice (for Paleo) or regular rice
Tangy Sauce:
- Rice vinegar
- Ketchup
- Coconut aminos
- Garlic powder
- Honey
- Pineapple juice
- Arrowroot starch
How to Make Gluten Free Sweet and Sour Chicken
Step One: Prep the Chicken
To make this One Skillet Sweet and Sour Chicken, start by cutting the chicken into cube sized pieces. Place the cubed chicken in a large Ziploc bag then add the arrowroot starch, salt and pepper. Toss the chicken in the bag until it is coated and set aside.
Step Two: Veggies & Sauce
Next, dice the onion and cut the pepper into small pieces. Mix together the rice vinegar, ketchup, coconut aminos, garlic powder, honey and pineapple juice in a small bowl and set aside.
Step Three: Cook the Chicken
Add the ghee and sesame oil to a large skillet on high heat. Add the chicken to the skillet once it is heated. Continue to cook the chicken, flipping it often, on medium high heat for 8-10 minutes.
Step Four: Add the Sauce
Add the onions and continue to cook for 2 minutes. Next, add the peppers and the sauce to the skillet and bring to a boil. Stir together the arrowroot starch and water to create a roux then add to the skillet. Make sure you stir together often so that the roux spreads and does not get too thick. Reduce to medium heat and cook for 8-10 minutes.
Step Five: Serve & Enjoy
Cook the frozen cauliflower rice by following the directions on the back of the bag. Add the pineapple to the skillet and cook for 3 minutes. Serve the sweet and sour chicken over the cauliflower rice.
More Easy Dinner Recipes:
- Creamy Chicken and Broccoli Skillet
- Easy Paleo Stir Fry Skillet
- Crockpot Shredded Ranch Chicken
- Easy Unstuffed Peppers Skillet (Paleo & Whole 30)
- Paleo Meatloaf Muffins
A one skillet meal that tastes like takeout is always a good idea! This One Skillet Sweet and Sour Chicken makes weeknight dinner both easy and delicious. Make sure to let me know what you think of this recipe by leaving a rating and comment below.
-Kelsey
One Skillet Sweet and Sour Chicken Recipe
One Skillet Sweet and Sour Chicken (Gluten Free & Dairy Free)
Course: Dinner/LunchDifficulty: Easy6
servings12
minutes23
minutes35
minutesOne Skillet Sweet and Sour Chicken with tender chicken, bell peppers, sweet pineapple and a deliciously tangy sauce. It’s just like your favorite takeout dish but made at home and ready in about 30 minutes!
Ingredients
4 cups of chicken
1/4 cup arrowroot starch
1 teaspoon salt
1/2 teaspoon pepper
1 Tablespoon ghee
2 Tablespoons sesame oil
1/2 red onion
1 red pepper
1 cup pineapple
3 cups frozen cauliflower rice (for Paleo) or regular rice
- Sauce:
3 Tablespoons rice vinegar
1/4 cup ketchup
3 Tablespoons coconut aminos
1 teaspoon garlic powder
2 Tablespoons honey
1/2 cup pineapple juice
1 Tablespoon arrowroot starch + 1 Tablespoon water
Directions
- Cut the chicken into cube sized pieces and place in a large Ziploc bag with the arrowroot, salt and pepper. Make sure the bag is closed, then shake until the chicken is coated in the flour mixture and set aside. Dice the onion and cut the pepper into small pieces. In a small bowl, mix together the rice vinegar, ketchup, coconut aminos, garlic powder, honey and pineapple juice.
- Add the ghee and sesame oil to a large skillet on high heat. Once warm, add the chicken and cook on medium-high heat for 8-10 minutes making sure to flip often. Add the onions and continue to cook for 2 minutes or until the onions become translucent.
- Add the peppers and sauce to the skillet and bring the sauce to a boil. In a separate bowl, mix together the arrowroot and water to create a roux then add to the skillet. Reduce to medium heat and cook for 8-10 minutes, stirring often until the sauce thickens.
- Cook the frozen cauliflower rice by following the directions on the back of the bag. Add the pineapple to the skillet and cook for 3 minutes. Add 1/2 cup of cauliflower rice to a plate and top with the sweet and sour chicken.