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Whole30 Sweet and Sour Chicken

A healthier, Whole30 version of Chinese takeout sweet and sour chicken. Tangy, sweet, and satisfying without the sugar.

Prep15 min
Cook5 min
Serves4

Ingredients

  • 1.5 lbs boneless skinless chicken thighs, cut into pieces
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1/4 cup coconut aminos
  • 2 tbsp apple cider vinegar
  • 1 tbsp arrowroot flour
  • 2 tbsp pineapple juice (Whole30 compatible)
  • 1 tsp ginger, grated
  • 1/4 tsp red pepper flakes
  • 2 tbsp olive oil
  • Salt and pepper

Instructions

  1. Set Instant Pot to Saute. Add olive oil and sear chicken pieces until golden, 2-3 minutes per side. Remove and set aside.
  2. Add bell peppers and onion to the pot. Cook 3 minutes. Add garlic and cook 1 minute.
  3. In a bowl, whisk coconut aminos, apple cider vinegar, pineapple juice, ginger, red pepper flakes, and arrowroot flour.
  4. Pour sauce over vegetables. Return chicken to pot.
  5. Secure lid, set valve to Sealing, and pressure cook on High for 5 minutes.
  6. Quick release. Stir and serve over cauliflower rice.
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