Clean Eating Sweet and Sour Chicken
Recipe courtesy of Clean Eating Magazine
I am always looking for new recipes to try that are quick and simple, but also are a good fit for my healthy lifestyle. This one is definitely a keeper! Not only a clean eating recipe but a tasty recipe that my whole family enjoyed! This recipe is perfect for those nights where you have lots of kids activities going on or you just do not feel like cooking! I simply prepped the chicken ahead and let it marinate for about 4 hours in the refrigerator. This meal only took about 15 minutes to actually cook, which is a win-win for this busy mama.
Let me know if your family likes it too!
- 1/3 cup low-sodium soy sauce or Braggs Amino Liquids
- 2 tbsp raw honey
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1/4 tsp crushed red pepper flakes
- 1 1/4 lb boneless, skinless chicken breasts (about 4 breasts), chopped into 1-inch pieces
- 1 medium red bell pepper, cut into 1-inch chunks (about 1 cup) I only used 1 orange pepper
- 1 medium green bell pepper, cut into 1-inch chunks (about 1 cup)
- 1 small yellow onion, chopped (about 3/4 cup) I used a shallot instead
- 1/2 fresh pineapple, cut into 1-inch cubes (about 1 3/4 cups)
- 12 sprigs fresh cilantro, chopped (about 1/4 cup)
- 1 1/2 cups cooked brown rice, optional
- In a small bowl, whisk together soy sauce, honey, garlic, ginger and pepper flakes. Place chicken in a large shallow dish. Pour soy sauce mixture over chicken, tossing gently. Cover and refrigerate for at least 30 minutes or up to 8 hours.
Heat a large nonstick skillet over medium-high heat. Add marinated chicken and sauté for 5 minutes or until chicken is cooked through. Then add bell peppers, onion to the pan and cook for 5 minutes or until vegetables are slightly tender. Lastly add your pineapple and cook for 2 more minutes. (or add pineapple when you serve)
Sprinkle the sweet & sour chicken with cilantro and serve immediately over rice for a complete meal, if desired.
- Optional- cook chicken in a slow cooker on low 4-6 hours or on high for 3-4 hours; add vegetables the last hour of cooking.