Sweet and Sour Chicken!

I love take out food....or should I say the thought of it. The reality is that my taste buds have changes since eating clean and now when I eat those kinds of food, no only do they not taste good to me anymore they make me feel terrible!

My goal is to re create those things that I LOVE but still be able to stay in my nutrition plan and meet my goals while feeling good about what I put in my body and that lead me to this beauty! It has just the right amount of sweetness and tang. I suggest serving this over brown rice or barley!

TIME: 25 minutes   Serves 4-6 Containers 1 Yellow, 1 Red, 1 Orange, 1 Green ( If you serve it over brown rice or barley)


  • 1 Package of boneless skinless Chicken breast cut into cubes 
  • 1/4 cup arrowroot powder ( or cornstarch)
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • heavy pinch of salt
  • 1-2 tablespoons olive oil
  • 1 Green bell pepper chopped
  • 1 red bell pepper chopped
  • 1/2 red onion
  • 1 can diced Pineapple ( save the juice for the sauce)


  • 2 tablespoons arrow root powder ( or cornstarch)
  • Juice from can pineapple
  • 1.5 tablespoons brags aminos or low soy sauce
  • 2 tablespoon coconut sugar ( can use 1/4 cup of honey if you done have this) 
  • 2 tablespoons honey 
  • 1/4 tsp siracha 
  • 1/4 cup tomato paste
  • 1/2 cup rice wine vinegar 
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt


  1. In a sauce pan whisk 2 tablespoon of cornstarch in the pineapple juice. Add the remainder of the sauce ingredients and whisk to incorporate. Heat on medium/ low heat until the mixture is thick enough for your liking about 3-5 min. Remove from heat. 
  2. Heat pan on medium high heat with 1 tablespoon of olive oil, once oil is warm, add chopped bell peppers, onions and pineapple cook till softened up about 5 minutes.
  3.  While peppers are cooking add arrowroot powder or cornstarch, salt, onion powder and garlic powder to a large zip lock bag ( or a bowl of you don't have a bag). Shake until the chicken is coated
  4. Once peppers are done cooking, place them in a bowl. Add 1-2 tablespoons, lower heat to medium low. Add chicken pieces browning them on all sides.
  5. Add bell peppers and onions back to the pan along with the sauce, stir and simmer on low for a few minutes to finish cooking the chicken and thicken the sauce. Serve over brown rice, ENJOY!