Healthy Sweet & Sour Chicken {Water-Based Cooking}
This Healthified Sweet and Sour Chicken is a lighter, oil-free twist on a takeout favorite. Made with water-based cooking, tender chicken, colorful vegetables, and a tangy sauce, it’s flavorful yet easy on digestion. Serve over rice or cauliflower rice for a gut-friendly, balanced meal that’s ready in under 40 minutes.
Equipment
- Large pot or Dutch Oven
Ingredients
For the chicken & veggies
- 1 cup chicken or vegetable broth slightly divided for cooking
- ½ small onion diced
- ½ cup carrots thinly sliced
- 1 red bell pepper chopped into 1-inch pieces
- 1 green bell pepper chopped into 1-inch pieces
- 1 pound boneless skinless chicken breast or thighs, cut into bite-sized pieces
- 1 cup pineapple chunks roughly chopped (fresh, frozen or unsweetened canned)
- Sea salt to taste
- Optional garnish: sliced green onion, sesame seeds
For the sauce
- ½ cup coconut aminos
- 2 tablespoons apple cider vinegar
- 1 tablespoon tomato paste
- 1 tablespoon maple syrup or honey
- 1 teaspoon grated ginger
- 2 teaspoons arrowroot starch or tapioca flour to thicken
Instructions
- In a large pot or Dutch oven over medium high heat, pour in enough broth to cover the bottom, about ½ cup. Add the onion, carrots and bell peppers and cook for 7 to 8 minutes, stirring occasionally, until they begin to soften and brighten in color.
- Add the chicken pieces and a pinch of sea salt. Continue cooking for 7 to 10 minutes, stirring occasionally, and add a splash more broth as needed to prevent sticking. Cook until the chicken is mostly cooked through.
- Add the pineapple and give everything a good stir. Let the mixture simmer for about 5 minutes, or until the vegetables are tender and the chicken is fully cooked.
- While the chicken and veggies cook, prepare the sauce. In a small bowl, whisk together the coconut aminos, apple cider vinegar, tomato paste, and maple syrup or honey. Add the arrowroot starch and whisk again until a saucy mixture is formed. You can also process everything in a small blender until creamy.
- Pour the sauce into the skillet with the chicken and vegetable mixture (save a tablespoon or two if you want to drizzle over your bowl before eating). Stir well to coat everything evenly. Bring to a gentle simmer and allow everything to cook together for about 5 to 10 minutes, stirring frequently, until the sauce slightly thickens and everything is fragrant.
- Taste and adjust seasoning as needed. Serve warm over white rice or cauliflower rice, and garnish with green onions or sesame seeds if desired.