INGREDIENTS:
- 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized 1” cubes
- 2/3 cup cornstarch (or arrowroot powder for Paleo friendly version)
- 1/4 teaspoon black pepper
- Cooking oil
- 1 cup pineapple chunks
- 2 sweet bell peppers (I used 1 red, 1 green), deseeded and cut into 1" pieces
- Sesame seeds, for garnish
- 1/3 cup low sodium soy sauce (use gluten free Tamari or coconut aminos for paleo version)]
- 1/4 cup chicken broth
- 3 tablespoons tomato paste or ketchup
- 3 tablespoons of honey or brown sugar
- 1 1/2 tablespoons rice vinegar
- 2 teaspoons oyster sauce
- 1 teaspoon of dark soy sauce (leave out if you can’t find this)
- 1/4 teaspoon of sesame oil
- 2 garlic cloves, minced
- 1/2 teaspoon fresh ginger, minced
- 2 tablespoons corn starch (or arrowroot powder) + 3 tablespoons cool water
- For lunch bowls: cooked rice, quinoa or noodles, lunch containers
INSTRUCTIONS:
- In a large zip-top bag, toss in the chicken, cornstarch salt and black pepper. Shake until well-coated. Set aside.
- Make the sauce In a small bowl, whisk together all the ingredients for the sauce, set aside.
- Slow Cooker
- Heat a large skillet over medium-high heat. Cook chicken about 2-3 minutes on each side, until lightly browned. (You may have to cook in batches) Transfer chicken into the slow cooker and pour sauce over chicken.
- Cover and cook on LOW for 2.5 - 4 hours or HIGH for 1.5 - 3 hours. (SEE NOTES)
- About 30 minutes before serving, whisk together the cornstarch and water in a small bowl and stir into the slow cooker. Add the pineapples and bell peppers into the pot. Cover and cook on HIGH for another 20-30 minutes or until the sauce has thickened up and the vegetables are tender.
- Sprinkle with sesame seeds, green onions and serve over rice, quinoa or zoodles, if desired.
- Instant Pot
- Turn Instant Pot to saute. Allow pan to heat up for a few minutes. Add oil. Cook chicken in batches (placing the browned chicken on a paper-towel lined plate) about 3-4 minutes on each side, until lightly browned. Once all the chicken is browned, add them all back to the Instant Pot and pour sauce over chicken.
- Close and seal Instant Pot.
- Set on high for 3 minutes, let naturally release for 10 minutes. Transfer to a large serving plate or bowl.
- Turn Instant Pot to saute. Add the pineapple and bell peppers and cook for 2-3 minutes, until tender.
- Combine the corn starch with water and stir into the Instant Pot. Allow the sauce to bubble and thicken up. Add the chicken back to the Instant Pot and cook for a minute or two until everything is heated through.
- Sprinkle with sesame seeds, green onions and serve over rice, quinoa or zoodles, if desired.
- For meal prep: Prepare your favorite starch (rice, quinoa, cauliflower rice, roasted potatoes, rice noodles) and add to containers. Divide sweet and sour chicken among containers and add any of your favorite roasted or stir-fried vegetables.
Source: Life Made Sweeter
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