Before my 3rd son was born, I stocked my freezer full of baked goods like vegan pumpkin muffins, banana bread, and biscuits as well as a few meals like this Sweet and Sour Chicken. Let me tell you all – I am so glad I did! This recipe freezes well, tastes delicious and is free of the top 8 allergens. This Sweet and Sour Chicken is very easy to prepare, definitely healthier than the takeout version. Bonus – it will be on the table in 20 minutes. That’s my kind of dinner! And it’s also kid-friendly… my two year old definitely tried to steal a piece when he thought I wasn’t looking 🙂 I serve this chicken over white or brown rice with broccoli. And I usually make this times 4 – I prep 3 meal kits for the freezer and then reserve one portion to make for dinner that night.
- 2-3 boneless skinless chicken breasts, cut into 1-inch cubes
- 2 bell peppers, diced into large chunks (I use 1 red and 1 green)
- 1 small onion, diced
- 1/2 of a 20 oz can of pineapple chunks (about 1 cup), drained (but set aside 1/2 cup of the juice)
- 2 tablespoons of brown sugar
- 3 tablespoons of red wine vinegar
- 1/4 cup of chicken broth
- 1/2 cup reserved pineapple juice
- 2 tablespoons of olive oil
- 1 tablespoon of cornstarch or arrowroot powder
- 3 tablespoons of water
- salt & pepper to taste
- Place the cubed chicken in one bag and seal. Combine all the pineapple juice, brown sugar, red wine vinegar, and chicken stock and pour into another bag. Chop the veggies and add the bell peppers and onions to a third bag with the pineapple chunks.
- Remove the meal kit from the freezer and let thaw in the refrigerator overnight.
- Heat the olive oil in large skillet over medium-high heat. Season the chicken with salt and pepper. Brown the chicken, but don't cook all the way thru.
- Place the contents of the vegetable bag in a strainer to drain off any excess water and then add the chopped veggies and pineapple to the skillet. Cook for 1 minute and and then turn the heat down to medium.
- In a small bowl, stir together the cornstarch or arrowroot powder and water. Add the contents of the sauce bag to your skillet and then drizzle in the cornstarch mixture will stirring the pan constantly. Stir together to make sure all of the chicken is coated in the sauce which should be starting to thicken.
- Turn off the heat and cover the skillet. I let my sweet and sour chicken sit, covered, for about 5 minutes before I serve it to ensure the chicken is completely cooked and the sauce is the perfect consistency.
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