Name: Gluten-Free Sweet and Sour Meal
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 lb boneless, skinless chicken thighs or breasts (or pork tenderloin/extra-firm tofu), cut into 1-inch pieces; 1 tbsp gluten-free tamari (for marinade); 1 tsp grated fresh ginger (for marinade); 1/4 cup cornstarch (for dredging); 2-3 tbsp high-heat oil (avocado, grapeseed); 1 cup chopped onion (about 1 medium); 2 bell peppers (any color), chopped; 1 (8 oz) can pineapple chunks, drained (reserve juice for sauce); For the Sweet and Sour Sauce:; 1/2 cup ketchup; 1/4 cup rice vinegar; 1/4 cup brown sugar (packed); 2 tbsp gluten-free tamari; 1/4 cup reserved pineapple juice; 2 cloves garlic, minced; 1 tsp grated fresh ginger; 1 tbsp cornstarch (for slurry); 2 tbsp cold water (for slurry); Optional Garnish: Sesame seeds, chopped green onions

Description

A vibrant and flavorful gluten-free sweet and sour dish, boasting crispy protein and tender vegetables coated in a perfectly balanced sauce. Enjoy this quick and easy take-out inspired meal right at home.

Ingredients

1 lb boneless, skinless chicken thighs or breasts (or pork tenderloin/extra-firm tofu), cut into 1-inch pieces
1 tbsp gluten-free tamari (for marinade)
1 tsp grated fresh ginger (for marinade)
1/4 cup cornstarch (for dredging)
2–3 tbsp high-heat oil (avocado, grapeseed)
1 cup chopped onion (about 1 medium)
2 bell peppers (any color), chopped
1 (8 oz) can pineapple chunks, drained (reserve juice for sauce)
For the Sweet and Sour Sauce:
1/2 cup ketchup
1/4 cup rice vinegar
1/4 cup brown sugar (packed)
2 tbsp gluten-free tamari
1/4 cup reserved pineapple juice
2 cloves garlic, minced
1 tsp grated fresh ginger
1 tbsp cornstarch (for slurry)
2 tbsp cold water (for slurry)
Optional Garnish: Sesame seeds, chopped green onions

Instructions

1. Prep Protein & Veggies: Cut protein into 1-inch pieces. Marinate with 1 tbsp tamari and 1 tsp grated ginger for 30 mins. Chop onions and bell peppers. Reserve pineapple juice.
2. Cook Protein: Dredge marinated protein in 1/4 cup cornstarch. Heat 1-2 tbsp oil in a large skillet over medium-high heat. Cook protein in batches until golden brown and cooked through, 5-7 mins. Set aside.
3. Sauté Veggies: In the same skillet, sauté onions for 2-3 mins. Add bell peppers and cook for 3-4 mins until tender-crisp.
4. Make Sauce: Whisk ketchup, rice vinegar, brown sugar, 2 tbsp tamari, pineapple juice, minced garlic, and grated ginger. Pour over sautéed veggies and bring to a simmer.
5. Thicken Sauce: Whisk 1 tbsp cornstarch with 2 tbsp cold water to make a slurry. Slowly whisk into simmering sauce until thickened and glossy, 1-2 mins. Reduce heat.
6. Combine & Serve: Return cooked protein and drained pineapple chunks to the skillet. Toss to coat evenly. Cook for 1-2 mins to heat through. Garnish as desired and serve immediately with rice or your preferred side.

Prep Time: 20 mins
Cook Time: 25 mins