because eating healthy doesn't always come naturally

Sweet and Sour Chicken

Sweet and Sour Chicken

Being gluten free, I’ve had trouble finding things I can eat at Chinese restaurants. It seems like everything is coated in flour, or sauces are thickened with flour. As I began to research recipes to make my own, I found many contained lots of white sugar. I’ve been trying to avoid adding sugar to my recipes (I can’t say that I’ve given up sweets or sugar completely, I’m starting out by trying to avoid adding sugar to recipes).

This sweet and sour sauce is the perfect mixture of sweet and sour; it gets a tangy flavor from the red wine vinegar, and a natural sweetness from the pineapple juice and honey. If I’m feeling brave, I add extra Sriracha sauce to make it spicy! I found that Trader Joe’s has the perfect size pineapple juice cans, each is 8 ounces of juice instead of a giant can that I can never use up. Keep in mind that these ingredients and quantities are to my personal liking, I would encourage you to experiment and find your own unique tastes 🙂

Happy stir-frying!

Sweet and Sour Chicken


  • To make this delicious sweet and sour chicken perfect for hiding veggies for those picky kids (or adults!), you'll need:
  • 8 ounces pineapple juice
  • 3 tablespoons red wine vinegar
  • 1 tablespoon soy sauce
  • 1/3 cup honey
  • 1/3 cup water
  • 1 tablespoon cornstarch
  • 2 teaspoons garlic powder
  • 1/4 teaspoon Red pepper flakes
  • Sriracha (optional)
  • For rest of the dish:
  • 2 cups cooked rice (white, brown, jasmine, basmati)
  • Olive oil
  • 1/2 red onion, diced
  • 1 cup sugar snap or snow peas
  • 1/2 bell pepper, diced
  • 2 teaspoons garlic powder
  • 2 teaspoons ground ginger


  1. Combine the pineapple juice, vinegar, soy sauce, honey, garlic, pepper, and Sriracha in a small saucepan. Bring to a boil and reduce heat. Mix together the water and corn starch in a small bowl. Slowly add to the saucepan while whisking until the sauce thickens. Turn to low heat and stir occasionally while preparing the rest of the meal.
  2. Heat oil in large skillet or wok, then add peas and onions. Season with ginger, garlic, and salt, and cook until onions become to look translucent. These onions will also add some natural sweetness to the dish. Add in the rice and some more oil, and cook over medium heat until rice gets slightly crispy. Add peppers and cook 2 minutes longer. Dish rice into bowls and spoon warm sauce on top. Enjoy!
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