Chinese sweet and sour chicken recipe, made paleo whole30, with perfectly sweet and tart sweet sour sauce and ready in 30 minutes!
Course Main Course
Cuisine Asian, Asian American, Chinese
Keyword Chinese sweet and sour chicken, Paleo sweet and sour chicken, Sweet and sour chicken, sweet and sour chicken recipe, Sweet and sour chicken sauce, Whole30 sweet and sour chicken
Thinly slice the chicken breasts or dice the chicken thighs. Mix well in a medium bowl with the remaining chicken ingredients. Marinate in the refrigerator while preparing the stir-fry ingredients.
Sweet and sour sauce:
Finely chop the apricots. Add them to a sauce pan from pineapple juice to salt. Cook over low heat until the fruits turn softer, about 10 minutes. Then puree it with chicken stock or water.
Stir-Fry:
Preheat a wok or large skillet over medium heat until it's too hot to place your palm nearby, about 2-3 inches away. Add 1.5 tbsp of the avocado oil. Add the chicken in the skillet in one shallow layer and panfry until golden brown, about 2-3 minutes, flipping once to cook the other side for an additional 1 minute. Set aside along with the chicken juice.
Heat the remaining 1.5 tbsp of oil over medium-high heat in the same skillet, then lower the heat to medium. Add the onion, scallion, and ginger. Season with a small pinch of salt. Stir-fry for 5 to 10 seconds. Add the bell peppers. Season with another small pinch of salt and stir-fry for 5 to 10 seconds. Add the chicken back to the skillet. Add 3 to 4 heaping tablespoons of the sweet-and-sour sauce. Keep stir-frying until the chicken is completely cooked through. Serve hot and immediately.
Video
Notes
Make-ahead notes:
Thinly slice and season the chicken. Store in the refrigerator if using the next day, or otherwise in the freezer. defrost overnight in the refrigerator before cooking.
Pre-make the sweet and sour chicken sauce. Store it in a glass jar in the refrigerator for up to 1 week.