Ingredients
Equipment
Method
- Start by heating the avocado oil in a large pan over medium heat. Once it's warm, add in the ginger and red pepper. Cook these ingredients for about 2 minutes, stirring occasionally, until the pepper begins to soften. You want the mixture to start releasing its delightful aroma, which sets the stage for the flavors to come.
- In a separate bowl, whisk together all the remaining sauce ingredients except the tapioca starch and sea salt. This includes the pineapple juice, white vinegar, tomato paste, onion powder, and garlic powder. Make sure it's well combined. Once mixed, pour this sauce into the pan with the sautéed ginger and pepper. Increase the heat to medium-high and bring it to a boil. Keep an eye on it as it heats up!
- As the sauce comes to a boil, take a small bowl and combine 1 teaspoon of tapioca starch with 2 teaspoons of the hot sauce you've just made. Whisk this mixture until smooth, then pour it back into the pan while stirring constantly. This is where the magic happens! As you stir, the sauce will begin to thicken and become glossy. This should take about 2 to 3 minutes, but keep your eyes on it and taste for sea salt seasoning.
- Once the sauce is ready, transfer it to a large bowl and cover it to keep warm. Now, let's focus on the chicken. In a large Ziploc bag, place the 3 tablespoons of tapioca starch along with a pinch of sea salt. Add the chicken cubes to the bag and toss until they're evenly coated. This coating is key for achieving that crispy exterior!
- In the same large frying pan, heat 1 tablespoon of avocado oil over medium-high heat. Add half of the coated chicken to the pan in a single layer, ensuring they’re not crowded. Cook for about 2 to 3 minutes until the chicken is golden brown. You want a nice sear on the outside, which adds more flavor!
- Once golden, flip the chicken pieces and repeat the cooking process on the other side. Transfer the cooked chicken to a paper towel-lined plate to absorb any excess oil. Repeat this process with the remaining oil and chicken until all are cooked and nicely browned.
- Now it’s time to bring everything together. Add the cooked chicken to the bowl with the warm sauce and toss gently until the pieces are well coated. Then, fold in the pineapple tidbits to add bursts of sweetness. The sauce will cling beautifully to the chicken, creating a mouthwatering finish!
- Finally, serve the Paleo Gluten Free Healthy Sweet and Sour Chicken over a bed of hot, cooked cauliflower rice. This substitutes perfectly for traditional rice and keeps the dish low-carb. Don’t forget to garnish with fresh green onion and a sprinkle of sesame seeds for that extra touch of flavor and presentation!
Notes
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet to maintain the chicken's texture.
Freezing: You can freeze the cooked chicken in the sauce for up to 2 months. Thaw in the refrigerator before reheating.
Pairing: This dish pairs wonderfully with a fresh salad or steamed vegetables for a complete meal.
Customize the Sauce: Feel free to add your favorite vegetables or even a hint of chili for a spicy kick!
Meal Prep: This recipe is great for meal prep. Make a big batch and portion it out for easy lunches or dinners throughout the week.