Paleo & Low FODMAP Sweet and Sour Chicken

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 pound boneless, skinless chicken breasts, cut into 1-inch chunks

1/2 cup (65 grams) arrowroot starch or cornstarch

1 large egg beaten

2 tablespoons coconut oil

1/2 cup (100 gram) coconut sugar or regular white sugar

1/4 cup (60ml) apple cider vinegar*

2 tablespoons Coconut Aminos, or gluten free soy sauce/tamari

1/4 cup (60 g) ketchup or Low FODMAP Ketchup

1/4 cup (60 ml) chicken stock

1 red pepper cut into chunks

1 cup (65 g) pineapple chunks

3 spring onions stalks, green part only for low fodmap

Directions

First prepare the sauce by adding the coconut sugar, vinegar, coconut aminos, chicken stock and ketchup to a medium sauce pan. Stir and bring to a boil. Reduce to a low heat and leave until later.

Add chicken pieces and beaten egg to a large ziplock bag. Seal and shake to coat chicken. Then add the arrowroot starch to the bag, shaking again to lightly coat all the chicken pieces.

Add coconut oil to a large non skillet. Add the coated chicken. Fry over medium heat, a couple of minutes on each side until the coating begins to crisp. Add pepper and pineapple chunks. Continue to saute over medium heat until chicken is browned and cooked through.

Add the sauce to chicken and peppers. Cover and reduce the heat down to a simmer and allow the juices to soak into the chicken for a few minutes. Top with sliced green onions. Serve over rice and enjoy!

Nutrition

• Serving Size: g
• Calories: 429
• Saturated Fat: 7 g
• Cholesterol: 113 mg
• Sodium: 500 mg
• Total Carbohydrate: 55 g
• Dietary Fiber: 2 g
• Total Sugars: 32 g
• Protein: 26 g