Sweet & Sour Instant Pot Chicken
Don’t worry, if you don’t have an instant pot you can still make this easily in a large skillet on the stovetop. It’s too good to pass up!
During the holidays we have a fun event at my ballroom dance class, it’s Teacher Appreciation. Each of the students has the opportunity to teach the instructors about an interest or hobby they enjoy. Of course I always cook! Last year I made this at the dance studio with my instructor, who loves to cook but isn’t the healthiest eater. I like to take any opportunity to teach someone a simple recipe that makes them think about food that can be both Delish and Nutrish. This recipe checks all the boxes. It has a natural sweetness from the pineapple (be sure to use pineapple packed in juice, not syrup) and the peppers give it the perfect balance.
You could make it with sliced pork too if you prefer.
Sweet and Sour Chicken
Ingredients
- 2/3 cup rice wine vinegar
- 2/3 cup Whole30 compliant ketchup (I like Primal Kitchen brand)
- 2/3 cup pineapple juice from canned pineapple (use the pineapple in the stir fry)
- 1/2 cup coconut aminos
- 2 Tablespoons sesame oil
- 1 Tablespoon Chinese 5 Spice powder
- 1 teaspoon red pepper flakes, optional
- 2 to 3 green onions, for finishing
- 2 tablespoons arrowroot powder
- 1/3 cup cold water
- 1 to 2 Tablespoons avocado or coconut oil
- 2 red peppers, sliced
- 2 yellow peppers, sliced
- 1 red onion, sliced
- 1 8 ounce box baby Bella mushrooms, sliced
- 1 20 ounce can pineapple chunks in juice, reserve liquid for sauce
- 2 pounds boneless, skinless chicken breast, sliced into 1/2 inch thick strips
Method
- Combine the sauce ingredients and mix well. Set aside.
- In an instant pot on the sauté setting (or large skillet with high sides on the stove top) heat the oil until shimmering.
- Add the onions, mushrooms and pepper slices and sauté until slightly softened. Be sure to let the mushrooms sauté until their water cooks out. (You'll see the moisture in the bottom of the pan.)*
- Add the chicken strips and sauté until slightly golden brown.
- While those are cooking, combine the slurry ingredients. (This mixture will "settle" quickly, so do it last minute and be sure to give it another stir before adding.)
- Stir in the pineapple chunks, then pour slurry over chicken and quickly stir to coat. It will begin to thicken and cling to everything.
- Add the sauce, again stir to combine it all together.
- In the instant pot, secure the lid and cook for an additional 10 minutes. Quick release steam once finished. On the stovetop, reduce the heat to medium low and simmer for 15 to 20 minutes, until chicken is cooked through.
- Serve over Simple Cauliflower Rice
Pro Tip:
You should allow mushrooms to cook until they release their liquid. This means that they will look dry and kind of "spongy", then they suddenly glisten and the pan will accumulate moisture. This technique ensures that your mushrooms never have a "mushy" consistency.
Calories
604.75Fat (grams)
15.61Sat. Fat (grams)
5.10Carbs (grams)
79.29Fiber (grams)
5.33Net carbs
73.96Sugar (grams)
60.90Protein (grams)
39.47Sodium (milligrams)
1176.30Cholesterol (grams)
97.05Nutrition Disclaimer: Nutrition is intended for informational purposes only. Any nutritional information on livingdelishandnutrish.com should only be used as a general guideline and is provided as a courtesy, there is no guarantee that it is completely accurate.
