Lighter Sweet and Sour Chicken

 Here’s a healthier version of Lighter Sweet and Sour Chicken that’s full of flavor but lighter on calories:

Ingredients:

For the Chicken:

1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized cubes

1 tablespoon olive oil or avocado oil

Salt and pepper to taste

1 tablespoon cornstarch (for coating the chicken)

For the Sweet and Sour Sauce:

1/4 cup rice vinegar (or apple cider vinegar)

2 tablespoons low-sodium soy sauce

2 tablespoons honey or maple syrup (for a lighter sweetness)

1/4 cup pineapple juice (or orange juice)

1 tablespoon ketchup

1 teaspoon grated fresh ginger

1 garlic clove, minced

1 teaspoon cornstarch (optional, for thickening)

For the Vegetables:

1 red bell pepper, chopped

1 green bell pepper, chopped

1 small onion, chopped

1/2 cup pineapple chunks (fresh or canned, drained)

1/2 cup sliced carrots (optional)

For Garnish:

Chopped green onions (optional)

Sesame seeds (optional)

Instructions:

1. Prepare the chicken: Season the chicken pieces with salt, pepper, and 1 tablespoon of cornstarch. Toss to coat evenly.

2. Cook the chicken: Heat the olive oil in a large non-stick skillet or wok over medium-high heat. Add the chicken pieces and cook for 6-8 minutes, stirring occasionally, until they’re golden brown and cooked through. Remove the chicken from the skillet and set aside.

3. Make the sauce: In a small bowl, whisk together the rice vinegar, soy sauce, honey, pineapple juice, ketchup, grated ginger, and minced garlic. If you want a thicker sauce, whisk in 1 teaspoon of cornstarch with a little water and add it to the mixture.

4. Cook the vegetables: In the same skillet, add the bell peppers, onion, carrots (if using), and pineapple. Stir-fry for about 4-5 minutes, or until the vegetables are tender-crisp.

5. Combine the chicken and sauce: Return the cooked chicken to the skillet with the vegetables. Pour the sweet and sour sauce over the chicken and vegetables, stirring to coat everything evenly. Cook for another 2-3 minutes, allowing the sauce to thicken and everything to heat through.

6. Serve: Serve the Lighter Sweet and Sour Chicken with steamed brown rice, cauliflower rice, or quinoa. Garnish with chopped green onions and sesame seeds if desired.

Tips:

Make it gluten-free: Use tamari or a gluten-free soy sauce to make the dish gluten-free.

For extra crunch: Use air-fried or baked chicken instead of pan-frying for less oil.

Add more veggies: Feel free to add additional vegetables like snap peas, mushrooms, or zucchini for extra nutrition.

This Lighter Sweet and Sour Chicken offers all the flavors you love in the traditional version but with a healthier twist! It’s perfect for a satisfying weeknight meal.