Sweet and Sour Chicken Bowls

Sweet and Sour Chicken Bowls

This Sweet and Sour Chicken recipe is one of my top favorite healthy dinners right now! Crispy chicken in a sweet and sour sauce over hearty rice and stir-fried veggies. I can't get over how this meal is SO flavorful and secretly so easy to make! Everything comes together in a single skillet and it's made with better-for-you ingredients. With 47 grams of protein, these weeknight bowls are truly the best high-protein dinner for busy evenings (and even my kids love them)!

Course Main Course

Cuisine American, Chinese

Diet Gluten Free

Prep Time 10

Cook Time 25

Total Time 35

Servings Bowls

Calories 657kcal

Author Christine McMichael

Equipment

Non-Stick Skillet

Ingredients

Chicken

1/4 cup tapioca starch or potato starch
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds boneless skinless chicken breasts, cubed about 3 cups
2 Tablespoons avocado oil

Sauce

1-2 Tablespoons pineapple juice
3 Tablespoons rice vinegar
1/3 cup honey
2 Tablespoons tomato paste
1 Tablespoon tamari or soy sauce, coconut aminos
2 1/2 teaspoons minced garlic
1/2 teaspoon salt
1/2 teaspoon pepper

Veggies

1-2 Tablespoons avocado oil
2 cups shelled edamame
1 cup sliced bell peppers
1 cup cubed pineapple
1/2 teaspoon salt

Bowls

2 cups cooked jasmine rice
1 medium green onion stalk chopped, for garnish

Instructions

In a medium bowl combine tapioca starch, garlic powder, salt, and pepper.
Add in the cubed chicken and toss until well coated.
In a large non-stick skillet, add the avocado oil, heat over medium-high heat, and add in the chicken.
Let pan fry for 5-8 minutes before flipping and cooking for another 5-8 minutes (or until the outsides are golden brown and the chicken is fully cooked). Once cooked stir a bit to break up the pieces.
While the chicken cooks – In a large bowl mix the sauce ingredients, and set aside about 1/4 cup of the sauce.
Transfer to a paper towel to allow any excess oil to drip off.
Once the oil has dripped off the chicken add it to the large sauce bowl and toss/mix until fully coated.
Add more avocado oil to the pan and bring up to medium-high heat.
Add in the edamame, bell peppers, and salt, cooking for about 7-10 minutes and stirring occasionally, until the veggies start to soften.
While the veggies cook, divide the rice equally between 4 bowls or meal prep containers.
Assemble the bowls – evenly divide the veggies and chicken, add pineapple chunks, and top with chopped green onions. Drizzle each bowl with the extra sauce and enjoy!

Video

Nutrition