CRISPY CHICKEN TOSSED IN STIR FRIED PEPPERS, PINEAPPLE AND ONIONS PAIRED WITH A SWEET AND SOUR SAUCE THAT MAKES EVERYTHING ZESTY AND TASTY. MAKE THIS DISH AND PLACE IT INTO LETTUCE CUPS THAT ARE SPRINKLED WITH SESAME SEEDS AND SCALLIONS OR HAVE THIS WITH A WARM COZY PORTION OF WHITE OR BROWN RICE. A PERFECT DINNER ENTRÉE AND SUCH A GOOD MEAL PREP STAPLE TO HAVE ON HAND.

VIDEO TUTORIAL

SERVES 5

INGREDIENTS

½ Cup Of Red Onion |Cut Into Bite Sized Pieces|

½ Cup Of Yellow Onion |Cut Into Bite Sized Pieces|

½ Cup Of Red Bell Pepper |Cut Into Bite Sized Pieces|

½ Cup Of Yellow Bell Pepper |Cut Into Bite Sized Pieces|

1 Cups Of Pineapple Chunks |Cut Into Bite Sized Pieces|

½ Cup Of Bean Sprouts |Washed & Dried|

1 Tablespoons Of Sesame Oil

1 Tablespoon Of Neutral Oil |Sauteing|

2 Teaspoons Of Sesame Seeds

½ Cup Of Neutral Oil |Frying|

½ Cup Of Sliced Scallions, Decor

+ Pineapple Note – An 8oz. Can Of Pineapple Chunks Work Too!

LOW-CARB AND SUGAR FREE LIFESTYLE

If you're on a no sugar or low carb lifestyle then don’t add the pineapple, you can still use all the veggies listed above, also for the sweet and sour sauce check out the notes below.

Sweet + Sour Sauce

4 Tablespoons Of Ketchup

3 Tablespoons Of Sugar

3 Tablespoons Of White Vinegar

2 Tablespoons Of Water

¼ Teaspoon Of Salt

1 Teaspoon Of Cornstarch

What You’ll Need

Fork

Small Bowl

NOTE FOR THOSE ON LOW-CARB + NO SUGAR

If your sugar-free substitute the regular sugar for Monkfruit sweetener or Swerve sweetener make sure you get the granulated style sugar and for the measurement use 4 tablespoons for the recipe. As for the ketchup use sugar-free ketchup and add 5 tablespoons.

Preparation

In A Small Bowl Add In Your Ketchup, Sugar, Vinegar, Water And Salt. Whisk With A Fork Until Smooth. Lastly Add In Your Cornstarch And Whisk Once Again. Set Aside For Later Use.

Chicken Marinade

2 Lbs. Boneless Skinless Chicken Breast |Cut Into Bite Sized Cubes|

1 ½ Tablespoon Garlic Powder

1 ½ Tablespoon Onion Powder

1 Tablespoon Of Soy Sauce

½ Teaspoon Of Salt

½ Cup Of Cornstarch

What You’ll Need

2 Large Bowls

Chicken Marinade Prep

In a large bowl place in your cubed chicken pieces. Add in your garlic powder, onion powder, salt and soy sauce. Mix well to marinate.

In another large bowl add in your cornstarch and add in your marinated chicken pieces in batches we need to coat each chicken piece with the cornstarch.

The more we coat the chicken with the cornstarch the crispier it will be once you get to frying them. Set aside for frying.

Frying the chicken

Turn your stovetop to a medium-high heat and in a large sauté pan, wok or skillet add in your ½ cup of neutral oil. Let the oil come up to a nice sizzling heat. Sprinkle a dash of cornstarch into the oil to see if it rises, if it does the oil is ready. Place your chicken pieces into the hot oil and fry up the chicken for 3-4 minutes, sauteing constantly. You can do this all at once or in batches. Once crispy remove your fried chicken bites with a slotted spoon to remove any excess oil and place them directly into a large plate or medium bowl and set aside.

Final preparation

In the same pan add in one tablespoon of neutral oil and one tablespoon of sesame oil. Let it come to a high heat and add in your diced red + white onions, peppers, bean sprouts and pineapple chunks. Stir fry the vegetables for a minute they should still remain al dente. Next add in your crispy chicken pieces and mix for another minute. Pour in your sweet + sour sauce and toss to coat evenly. Stir it for a couple of more seconds and serve immediately. You can serve this with lettuce cups or cozy white or brown rice.

Lettuce cups

Butter lettuce or romaine lettuce boats

Sesame seeds

Sliced scallions

To serve spoon your sweet + sour chicken onto the center of each romaine lettuce boat or butter lettuce leaf bowl. Sprinkle the tops with your sesame seeds and sliced scallions. Serve and enjoy.