This weeknight sweet and sour chicken is the most flavorful and addictive chicken recipe you’ll ever make! It features crispy chicken tossed in sweet and sour sauce, with some veggies! It’s a simple recipe that’s packed with flavor!
Gluten free sweet and sour chicken
I am obsessed with this sweet and sour chicken recipe. It’s just infused with flavor and I’ve had it on repeat for a couple of years now. I thought it was about time to share the recipe with you.
It’s made with simple ingredients and it’s also easy to make. Seriously, I cannot stop making this for dinner. It’s just that good! Plus, it’s gluten free and refined sugar free.
Top tips
Add in any vegetables you like to this gluten free sweet and sour chicken. Peppers, onions, green beans, or broccoli would all taste great.
Sweet and sour chicken is best enjoyed fresh. This recipe keeps in the fridge for 1-2 days, but it’s definitely best enjoyed fresh. The chicken will lose its crispiness if it’s not eaten in the moment. Do not prep this chicken too ahead of time.
Pair it with basmati rice, quinoa, farro, or cauliflower rice.
More gluten free dinner recipes to enjoy
Creamy Peanut Butter Spicy Noodles (GF, V, DF)
Better Than Takeout Teriyaki Eggplant (GF, V, DF, RSF)
Make sure to tag me @cravebysaldemar on Instagram if you make this weeknight sweet and sour chicken gluten free. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above.
If you tried this weeknight sweet and sour chicken gluten free let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest and Instagram for more delicious recipes!
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Weeknight Sweet and Sour Chicken Gluten Free
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This weeknight sweet and sour chicken is crispy and tossed in the most flavorful sweet and sour sauce!
Ingredients
- 400 g skinless boneless chicken, diced
- 1 egg
- A pinch of salt
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1/2 cup cornstarch
- 2 garlic cloves, minced
- 1 red pepper, diced
- 1 green pepper, diced
- 1 onion, diced
- Vegetable oil
Sweet and sour sauce:
- 4 tbsp ketchup
- 2 tbsp soy sauce
- 2 tbsp coconut sugar
- 1 tbsp rice vinegar
- 1 tbsp cornstarch
- 3/4 cup water (to mix the cornstarch in)
Instructions
- In a medium bowl, whisk the egg. Add the diced chicken, salt, rice vinegar, and soy sauce. Mix to combine. Then, add the cornstarch and mix until well coated. Let rest in the fridge while we cook the vegetables and prepare the sauce.
- In a medium pan, heat some oil and sauté the garlic over medium heat. Add the peppers and onions and cook for 5-7 minutes. Set aside.
- In 3/4 cups of water add the tbsp of cornstarch and mix until no clumps remain. In a saucepan, over low-medium heat add all the sauce ingredients except the cornstarch and water. Let the sauce come to a gentle simmer and cook for 10 minutes, stirring frequently. Then, stir in the cornstarch and water mixture.
- Remove the marinated chicken from the fridge. In the same pan we cooked the vegetables in, pour in enough oil to cover the bottom of the pan, and cook the diced chicken. When done, lay them over a plate with paper towels so they’ll absorb the excess oil.
- Mix the vegetables with the chicken and pour the sweet and sour sauce on top. Mix all the ingredients together. (This can be done directly in the saucepan or in a bowl.)
- Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
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