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Name: Low FODMAP Sweet and Sour Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 pound boneless skinless chicken breasts cut into 1-inch chunks; 1/2 cup (65 grams) arrowroot starch or cornstarch; 1 large egg beaten; 2 tablespoons coconut oil; 1/2 cup (100 gram) coconut sugar or regular white sugar; 1/4 cup (60ml) apple cider vinegar*; 2 tablespoons Coconut Aminos or gluten free soy sauce/tamari; 1/4 cup ketchup or Low FODMAP Ketchup; 1/4 cup (60 ml)chicken stock; 1 red pepper cut into chunks; 1 cup pineapple chunks; 3 spring onions stalks green part only for low fodmap

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INGREDIENTS

1 pound boneless skinless chicken breasts ; cut into 1-inch chunks
1/2 cup (65 grams) arrowroot starch or cornstarch
1 large egg beaten
2 tablespoons coconut oil
1/2 cup (100 gram) coconut sugar or regular white sugar
1/4 cup (60ml) apple cider vinegar*
2 tablespoons Coconut Aminos ; or gluten free soy sauce/tamari
1/4 cup ketchup or Low FODMAP Ketchup
1/4 cup (60 ml)chicken stock
1 red pepper cut into chunks
1 cup pineapple chunks
3 spring onions stalks ; green part only for low fodmap

INSTRUCTIONS

First prepare the sauce by adding the coconut sugar, vinegar, coconut aminos, chicken stock and ketchup to a medium sauce pan. Stir and bring to a boil. Reduce to a low heat and leave until later.

Add chicken pieces and beaten egg to a large ziplock bag. Seal and shake to coat chicken. Then add the arrowroot starch to the bag, shaking again to lightly coat all the chicken pieces.

Add coconut oil to a large non skillet. Add the coated chicken. Fry over medium heat, a couple of minutes on each side until the coating begins to crisp. Add pepper and pineapple chunks. Continue to saute over medium heat until chicken is browned and cooked through.

Add the sauce to chicken and peppers. Cover and reduce the heat down to a simmer and allow the juices to soak into the chicken for a few minutes. Top with sliced green onions. Serve over rice and enjoy!

NOTES

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Low FODMAP  Sweet and Sour Chicken

1 pound boneless skinless chicken breasts cut into 1-inch chunks
1/2 cup (65 grams) arrowroot starch or cornstarch
1 large egg beaten
2 tablespoons coconut oil
1/2 cup (100 gram) coconut sugar or regular white sugar
1/4 cup (60ml) apple cider vinegar*
2 tablespoons Coconut Aminos or gluten free soy sauce/tamari
1/4 cup ketchup or Low FODMAP Ketchup
1/4 cup (60 ml)chicken stock
1 red pepper cut into chunks
1 cup pineapple chunks
3 spring onions stalks green part only for low fodmap

First prepare the sauce by adding the coconut sugar, vinegar, coconut aminos, chicken stock and ketchup to a medium sauce pan. Stir and bring to a boil. Reduce to a low heat and leave until later.
Add chicken pieces and beaten egg to a large ziplock bag. Seal and shake to coat chicken. Then add the arrowroot starch to the bag, shaking again to lightly coat all the chicken pieces.
Add coconut oil to a large non skillet. Add the coated chicken. Fry over medium heat, a couple of minutes on each side until the coating begins to crisp. Add pepper and pineapple chunks. Continue to saute over medium heat until chicken is browned and cooked through.
Add the sauce to chicken and peppers. Cover and reduce the heat down to a simmer and allow the juices to soak into the chicken for a few minutes. Top with sliced green onions. Serve over rice and enjoy!

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Nutrition

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Serving Size: 1 (696g)
Recipe Makes: 1

Calories: 887
Calories from Fat: 342 (39%)

Amt Per Serving		% DV

	Total Fat 38g	51 %
	Saturated Fat 26.6g	133 %
	Monounsaturated Fat 4.9g
	Polyunsanturated Fat 2.5g
Cholesterol 474.6mg		146 %
Sodium 366.5mg		13 %
Potassium 1403.5mg		37 %
Total Carbohydrate 22g		6 %
	Dietary Fiber 2.3g	9 %
	Sugars, other 19.7g
Protein 111.9g		160 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 887

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