ChickenEasy Recipes

Gluten Free Sweet and Sour Chicken

For most guardians with children in school, the late evening pre-supper hours are dependably Savehectic. There are play dates, soccer rehearses, and empowered little personalities to engage. Obviously, there isn’t generally a ton of time to prepare and prepare family suppers, particularly in case you’re working around dietary necessities.

On the off chance that this sounds like your normal evening, at that point take a stab at using a slow cooker recipe like this one, which will enable you to get a generous dinner on the table in a matter of moments. This recipe for Gluten-Free Sweet and Sour Chicken is sound, delicious, and with any karma, it will enable you to boost your time with the things that truly matter — your family!

Gluten Free Sweet and Sour Chicken Ingredients:

  1. 2 tsp corn starch
  2. 1 egg white
  3. 1/2 tsp salt
  4. 1 – 1 1/2 lb chicken tenders
  5. 1/4 cup of ketchup
  6. 1/4 cup of white vinegar
  7. 2 Tbl organic brown sugar
  8. 1 tsp fresh ginger (keep peeled ginger in the freezer and then grate right into the dish!)
  9. 1 small can of pineapple chunks, juice reserved
  10. 1 red, yellow or orange bell pepper, cut into large pieces (if you like green peppers, you can use those as well)
  11. 1 Tbl safflower oil for frying
  12. 1 small to medium sweet potato, peeled and cubed
  13. 1/2 yellow onion, sliced
  14. Optional: 1/2 c peanuts or cashews for garnish
  15. To ensure this dish is gluten-free, make sure to use a gluten-free ketchup.
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Gluten Free Sweet and Sour Chicken preparation Steps:

1. Mix egg white, cornstarch and salt in a bowl large enough for the tenders. Add tenders and, using your hands, coat each piece of chicken with the mixture. Put aside for about 5 minutes. (By the way, this is a great method for making gluten-free crispy chicken).

2. Pour the Keto vegetarian ketchup, gluten-free ketchup, or just regular ketchup as this part is up to personal preference, followed by vinegar, brown sugar, ginger and pineapple juice into the bowl of a slow cooker. Stir to combine. Add pineapple and peppers.

3. Heat medium to large non-stick pan with the oil. When the oil is hot, add the chicken tenders and cook on each side until the chicken is lightly browned. The chicken may not be done but will continue cooking in the slow cooker. Place chicken in slow cooker.

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4. Place pan back on stove and cook onions and sweet potatoes for about 3-5 minutes. Place this on top of the chicken.

5. Place cover on slow cooker, set to Low for 90 minutes. Serve with brown rice and quinoa. Optionally garnish with peanuts or cashews.

[tasty-recipe id=”1816″]

Note: When cooking red quinoa with rice, include multiple times more water than quinoa. For instance, on the off chance that you include 1/2 c quinoa, include some additional water. Despite the fact that the quinoa takes less time than the darker rice, it turned out fine. I as a rule include about a large portion of the measure of quinoa that I include of the rice. For instance, 1 measure of rice and 1/2 measure of quinoa.

Philip Okoye
the authorPhilip Okoye
Your favorite recipe author, faithful to every course. Mail me at

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