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GF Sweet and Sour Chicken
Tender chicken breast chunks in a tangy sweet and sour sauce.
Prep Time
30
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
22
minutes
mins
Course:
Main Course
Cuisine:
Chinese
Keyword:
gluten-free sweet and sour chicken, sweet and sour chicken
Servings:
6
Calories:
343
kcal
Author:
Mary Krick
Ingredients
4
boneless skinless chicken breasts
1
cup
cornstarch
1/4
tsp
salt
~ to taste
1/8
tsp
pepper
~ to taste
3
Lg
eggs
~ 2 might be enough depending on the size of the chicken breasts
3
tbsp
olive oil
~ more if needed
3/4
cup
granulated sugar
4
tbsp
ketchup
1/2
cup
distilled white vinegar
1 1/2
tbsp
Gluten-free soy sauce
1
tsp
garlic salt
~ or a Low FODMAP garlic substitute
Instructions
Preheat oven to 325 degrees F
Wash and pat dry chicken breasts
Cut chicken into 1-inch chunks and place on a large cookie sheet
Sprinkle salt and pepper over chicken pieces. I like to use a grinder.
Place cornstarch in a shallow or flat type dish.
Whisk eggs in a bowl for easy dipping.
Roll chicken pieces in cornstarch covering all sides.
Dip coated chicken in eggs.
Heat oil in a large skillet and cook to lightly brown all sides.
Place cooked chicken on a large cookie sheet with sides or a 9x13-inch baking dish. Set aside and make sweet and sour sauce.
In a small mixing bowl add sugar, ketchup, distilled white vinegar, soy sauce, and garlic salt or garlic replacement. Whisk well.
Pour sauce over chicken and gently toss chicken to cover with sauce.
Bake for 45-60 minutes uncovered. Gently stir, move, and turn chicken every 15 minutes during the baking time. The sauce will thicken as it bakes.
Remove from oven and enjoy every bite!
Notes
I serve sweet and sour chicken with plain or fried rice, glass noodles, and stir-fried vegetables.
Nutrition
Serving:
1
Serving
|
Calories:
343
kcal
|
Carbohydrates:
47
g
|
Protein:
17
g
|
Fat:
9
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
0.01
g
|
Cholesterol:
50
mg
|
Sodium:
917
mg
|
Potassium:
319
mg
|
Fiber:
0.3
g
|
Sugar:
27
g
|
Vitamin A:
77
IU
|
Vitamin C:
1
mg
|
Calcium:
9
mg
|
Iron:
1
mg