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Sweet and Sour Chicken Bowls
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5 from 8 votes

Sweet and Sour Chicken Bowls

Sweet and Sour Chicken Bowls with peppers, cashews, and pineapple served over a fragrant bowl of steaming rice. A healthier version of the classic that is weeknight-friendly, and even better for leftovers.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Entree
Cuisine: Chinese
Diet: Gluten Free
Servings: 5 servings
Author: Jamie Vespa MS, RD

Equipment

  • Large sauté pan or high-sided skillet
  • Mixing bowls

Ingredients

Chicken + Veggies

  • 1.5 lbs. boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 3 Tbsp. avocado oil, divided (or any neutral, high smoke cooking oil)
  • 1 Tbsp. corn starch
  • 1 tsp. kosher salt, divided
  • 1/2 tsp. black pepper
  • 1 red bell pepper, cut into 1-inch chunks
  • 1 yellow bell pepper, cut into 1-inch chunks
  • 1 bunch green onions, divided
  • 1 cup canned pineapple chunks
  • 1/2 cup roasted cashews

Sweet and Sour Sauce

  • 3/4 cup pineapple juice (from the can of pineapple chunks)
  • 1/3 cup rice vinegar
  • 1/4 cup honey
  • 3 Tbsp. ketchup (or 2 Tablespoons tomato paste)
  • 1 Tbsp. soy sauce or tamari
  • 1 Tbsp. corn starch
  • 2 garlic cloves, minced
  • 1 tsp. ground ginger
  • Pinch of chili flakes or 1 to 2 tsp. sambal oelek (or similar garlic chili paste)

For Serving

  • Cooked white rice

Instructions

  • In a large bowl, combine chicken, 2 Tbsp. of the avocado oil, corn starch, 3/4 tsp. of the salt, and black pepper; mix to coat. Set aside.
    Prepare Sweet and Sour Sauce by combining all sauce ingredients in a large liquid measuring cup or medium mixing bowl; whisk well. Set aside.
    Slice about two-thirds of the green onion into 1-inch pieces. Thinly slice remaining to use as garnish, and set aside.
  • Heat a large sauté pan or high-sided skillet over medium-high. Add chicken and cook for 6 to 7 minutes, stirring occasionally, until cooked through. Transfer to a clean bowl, and reduce heat to medium.
  • Add remaining 1 Tbsp. avocado oil to pan, along with bell peppers and sliced green onion; cook until tender, about 5 minutes. Season with remaining 1/4 tsp. salt.
    Add Sweet and Sour Sauce and simmer until the sauce thickens, about 2 to 3 minutes. Add cooked chicken, pineapple chunks, and cashews to pan, and gently stir to coat in sauce. Garnish with remaining thinly sliced green onion, and serve over white rice.

Notes

  • To Store. Refrigerate in an airtight container for up to 3 days. You can either store the chicken and sauce separate from the rice, or all together.
  • To Reheat. Rewarm leftovers in a skillet on the stovetop over medium-low heat, or reheat individual portions in the microwave. 
  • To Freeze. Freeze chicken in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1.33cups sweet and sour chicken and 1/2 cup cooked rice | Calories: 564kcal | Carbohydrates: 60g | Protein: 46g | Fat: 14g | Saturated Fat: 3g | Sodium: 810mg | Fiber: 2.5g | Sugar: 27g