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Gluten-Free Dairy-Free Egg-Free Sweet and Sour Chicken

Gluten-Free Dairy-Free Egg-Free Sweet and Sour Chicken

A gluten-free sweet and sour chicken that is easy to make at home and full of colourful vegetables and a glossy homemade sauce. This takeaway-style favourite is perfect for a family dinner and works well served with rice.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4 Portions
Course: dinner
Ingredients Method Notes

Ingredients
  

  • Ingredients
  • 1 tbsp vegetable oil
  • 500 g chicken breast diced
  • 1 red pepper chopped
  • 1 yellow pepper chopped
  • 1 onion chopped
  • 1 carrot thinly sliced
  • 1 x 227g tin pineapple chunks in juice drained (reserve the juice)
  • Salt and pepper to taste
  • For the sauce
  • 150 ml pineapple juice from the tin
  • 3 tbsp tomato ketchup
  • 2 tbsp rice vinegar
  • 2 tbsp light brown sugar
  • 1 tbsp gluten-free soy sauce or tamari
  • 1 tbsp cornflour
  • 2 tbsp water

Method
 

  1. Heat the oil in a large frying pan or wok over a medium heat.
  2. Add the chicken and cook for 6–8 minutes, stirring regularly, until lightly golden and cooked through.
  3. Add the onion, peppers, and carrot, then cook for a further 5 minutes until beginning to soften.
  4. In a jug or bowl, whisk together the pineapple juice, tomato ketchup, rice vinegar, brown sugar, and gluten-free soy sauce or tamari.
  5. In a small bowl, mix the cornflour with the water to make a smooth paste.
  6. Pour the sauce into the pan and stir well.
  7. Add the cornflour mixture and stir until the sauce thickens and turns glossy.
  8. Stir in the pineapple chunks and cook for 2–3 more minutes until everything is hot.
  9. Season lightly with salt and pepper if needed, then serve warm.

Notes

  • Check that your soy sauce or tamari and tomato ketchup are suitable for your dietary needs.
  • Serve with rice or gluten-free noodles if preferred.
  • If you like a sweeter sauce, add a little extra brown sugar to taste.
Disclaimer 
Allergy Community reminder: Always double-check ingredient labels before preparing food, as manufacturers can change recipes at any time. Use suitable substitutes to match your individual allergy or dietary needs.