I think sweet and sour was the first kind of stir fry I ever tried. And since I was quite young, the super sweet nature of it was very appealing. But funny enough even as a sugar addict, it was always a little too sweet. And time and again I went back to my standby which was Egg Drop Soup. However sweet and sour is a classic that has always had a place in my heart, even if it’s never been a regular in my menu until now. I think I’ve always just felt if I was going to eat that much sugar, I wanted it to be a decadent dessert! So I decided to make a sugar free version, because why not? I mean there’s so much to love about chicken, peppers, and pineapple stir fried together. Even if it does usually come with at least 1/2 cup, and sometimes even 1 cup of sugar added in! Isn’t that crazy? Up to 1 cup of sugar in your stir fry – that’s more sugar than I usually put into my desserts! So what’s the verdict? Both Tyler and I love this new no sugar version because there’s still sweetness from both the sauce and pineapple, but it doesn’t overpower the savory. I’m sure this is just a matter of preference, so I’ll leave you to judge. Just know that if it’s too savory for you, you can always add a bit of honey or maple syrup to your liking! (Although no added sweeteners are allowed for Whole30 if that’s a concern.)
How to make this Whole30 Sweet and Sour Chicken Stir Fry:
More Stir Fry Inspiration:
Sweet Chili Chicken Stir Fry Healthier Chicken Teriyaki Stir Fry Potsticker Stir Fry Honey Garlic Chicken and Veggie Sheet Pan Stir Fry Cashew Chicken and Veggie Stir Fry Rainbow Veggie Orange Chicken Stir Fry Indian Paneer Stir Fry Honey Garlic Chicken and Broccoli Stir Fry
Serve with: steamed cauliflower rice, or jasmine rice. Roasted spaghetti squash is also quite good with stir fries of all kinds. And finally, I hope you enjoy this as much as we have! If you do make it, I hope you’ll leave me a comment/rating below. And I always love hearing from you here, and over on Instagram where you can tag me at #getinspiredeveryday with your photos. 5 from 1 review 4 boneless, skinless chicken thighs, cut into 1/2” pieces, 1 1/2 pounds 3 cups 1/2″ diced onion, 1 large 2 red bell peppers, cut into 1” diced 2 cups fresh bite sized pineapple chunks, or sugar free canned pineapple 1 clove garlic, minced 1 Tablespoon minced ginger Sauce: 1 Teaspoon tapioca starch 1/4 cup coconut aminos, or gluten free soy sauce 1/4 cup freshly squeezed orange juice, or reserved pineapple juice if you’re using canned pineapple 1 Teaspoon toasted sesame oil 1/4 cup sugar free ketchup To Serve: 1/2 cup thinly sliced green onions Sesame seeds Fresh steamed rice or cauliflower rice When the skillet is hot, add 1 tablespoon of the oil and sauté the chicken until it’s just done and browned. Remove the chicken from the pan and set it aside. Add the remaining oil to the pan along with the onions and peppers. Sauté until crisp tender, then add the pineapple, and cook just until it starts to soften, 2-3 minutes. Then add the garlic and ginger, and cook until fragrant, about 1 minute. Finally add the reserved chicken along with the sauce and cook for 1-2 minutes stirring constantly until the sauce has thickened. Remove the stir fry from the heat, stir in the green onions, and serve with your choice of sides and and optional sprinkle of sesame seeds over the top.
