Sweet and Sour Chicken Bowls

“Sweet and Sour Chicken Bowls with peppers, cashews, and pineapple served over a fragrant bowl of steaming rice. A healthier version of the classic that is weeknight-friendly, and even better for leftovers.“

“You can stick to the traditional sweet and sour vegetables (bell pepper, green onion, and pineapple), or mix it up by adding any veggies you like or have on hand. For example, mushrooms, zucchini, or snap peas.”
added 2-18-2024

subheading: Chicken Veggies:

1.5 lbs. boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

3 Tbsp. avocado oil, divided (or any neutral, high smoke cooking oil)

1 Tbsp. corn starch

1 tsp. kosher salt, divided

½ tsp. black pepper

1 red bell pepper, cut into 1-inch chunks

1 yellow bell pepper, cut into 1-inch chunks

1 bunch green onions, divided

1 cup canned pineapple chunks

½ cup roasted cashews

subheading: Sweet and Sour Sauce:

¾ cup pineapple juice (from the can of pineapple chunks)

⅓ cup rice vinegar

¼ cup honey

3 Tbsp. ketchup (or 2 Tablespoons tomato paste)

1 Tbsp. soy sauce or tamari

1 Tbsp. corn starch

2 garlic cloves, minced

1 tsp. ground ginger

Pinch of chili flakes or 1 to 2 tsp. sambal oelek (or similar garlic chili paste)

subheading: For Serving:

Cooked white rice

Directions at dishingouthealth.com

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