Sweet and sour chicken is one of my favorite dishes on a Chinese buffet, but
the classic version is deep fried and loaded with sugar and calories.
It's way healthier to make this at home and because it's a saucy dish of
deliciousness, works great for meal prep for the week!
I actually adapted the recipe linked above slightly to make it a little more
WW friendly by omitting some of the oil and sugar. We definitely didn't
miss it and was happy to save a few SmartPoints. Everything comes together
easily in one pan, and we put it with some jasmine rice and steamed frozen
broccoli to round out the meal.
Since this recipe can adjusted for both Paleo and Low FODMAP, it can fit a lot of dietary restrictions people might have, but it's not so far off from the original thing that it won't still please picky kids!
The original recipe comes out to 15 SP on Green per serving, but you can
knock it down to 10 SP on Green using the below adjusted ingredients and cooking
as directed:
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks1/3 cup arrowroot starch, or cornstarch1 large egg beaten1 tablespoons coconut oil1/4 cup coconut sugar, or regular white sugar1/4 cup apple cider vinegar*2 tablespoons Coconut Aminos, or gluten free soy sauce/tamari1/4 cup Whole30 ketchup, or Low FODMAP Ketchup1/4 cup chicken stock1 red pepper cut into chunks1 cup pineapple chunks3 spring onions stalks, green part only for low fodmap
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