Sweet And Sour Chicken With Cauliflower Rice
Healthy sweet and sour chicken with cauliflower rice. Paleo, whole30, and made without sugar! An easy weeknight dinner recipe, freezer friendly, and makes for fast meal prep!
I didn’t even know this was going to work when I first started making this dish. I mean, sweet and sour minus the sugar part was never really a thing, as far as I am aware of. Like, who would do that?!
…well, me for starters.
Thanks to my super easy date sauce I whipped up the perfect sweetener to pair with this recipe! In just five minutes this date sauce was ready- have I mentioned how much I LOVE my food processor!!
My brothers were always the ones who were into all those fancy asian chicken dishes… you know, the ones you can pick up at the Safeway deli. Me, not so much. As a kid who was scared of anything too complex in appearance to make. And obviously a little shy or ordering chicken and rice from a man in a red uniform and hairnet- at the Safeway deli. Also, anything deriving from another country, minus the exception of my go-to pesto pasta dishes, seemed a little to adventures for my basic kid palate. I mean basic. Sandwich and pasta kinda basic.
What was I thinking! Where have you been all my life sweet and sour!
finally sweet and sour!
I suppose the thought of making chicken was daunting enough for me at ages twelve through eighteen, so I stayed away from the kitchen with a 10 foot pole and a list a mile long list of excuses!
…It really hasn’t been until recent years that I have tackled my fears of cooking- uh, I guess I really like it now; hence the food blog being my job part, hehe. 🙂
This recipe calls for cauliflower rice- to serve as a bed for your chicken and vegetables. But, if you’re not into that, feel free to swap it up and use regular rice for any other vegetable as your base! You can even omit it completely and It will still be darn tasty.
More like this:
- 3 medium chicken breasts
- 1 medium green bell pepper cut into 1" pieces
- 1/2 medium red bell pepper cut into 1" pieces
- 1/2 medium yellow pepper cut into 1" pieces
- 1/2 medium white onion cut into 1" pieces
- 16 oz cauliflower rice
- 1 cup soft medjool dates
- 1 cup water
- 1/2 cup apple cider vinegar
- 1/4 cup ketchup homemade for whole30
- 2 tablespoons coconut aminos
- 1 tablespoon arrowroot flour
- 1 teaspoon minced garlic
- 1/2 teaspoon sea salt
| Info |
| Cook Time | 10 minutes |
| Prep Time | 10 minutes |
| Servings |
servings
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Rate this recipe!
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Ingredients
Sauce
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- Cut chicken breasts into 1" cubes and place in a large ziplock.
- In a blender combine all ingredients for sauce until smooth. Pour 1/3 of the sauce into the ziplock with chicken and let marinade for as long as permitted (anywhere from 5 minutes to 5 hours). Set the rest of the sauce aside for later.
- In a heated skillet over medium heat, sauté marinated chicken for five minutes, then add chopped vegetables and cook until chicken is fully cooked (cut a chunk open, if there is no pink, it's fully cooked).
- Steam cauliflower rice and serve with chicken, vegetables, and top off with leftover sauce. Green onions and sesame seeds are optional toppings.
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Nutrition Facts
Sweet And Sour Chicken With Cauliflower Rice
Amount Per Serving
Calories 362
Calories from Fat 9
% Daily Value*
Total Fat 1g
2%
Saturated Fat 0.01g
0%
Polyunsaturated Fat 0.03g
Monounsaturated Fat 0.003g
Cholesterol 49mg
16%
Sodium 752mg
31%
Potassium 464mg
13%
Total Carbohydrates 64g
21%
Dietary Fiber 9g
36%
Sugars 43g
Protein 23g
46%
Vitamin A
26%
Vitamin C
171%
Calcium
6%
Iron
10%
* Percent Daily Values are based on a 2000 calorie diet.
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YUM! It’s so hard to believe this is even remotely healthy. THAT’S how good it looks! Absolutely cannot wait to try!
Thank you so much Karly!! That is so sweet. 🙂
I am doing whole 30 and didn’t have a compliant ketchup, so I used Thai Kitchen’s red curry paste instead. Yummy alternative! Thanks for this amazing recipe.
This recipe was really great and easy to make. I actually found it to be a little too sweet for my taste (traditional sweet and sour chicken is also too sweet for me). Next time I think I could do about 1/2-3/4 cup dates. I added a little spice to the sauce too for extra kick.
This was delicious! I was hesitant but knew we needed more great Paleo meals and was willing to try. This one is going on our rotation.
Was wondering if I could make the sauce in advance and freeze for quick meals?
Hi Karen, I have frozen and used this recipe with great success! So good as leftovers!
You said it’s sugar free? I looked at the calories and noticed the sugar was 47g. I can’t have that much sugar, I know it’s from the dates so is that a good sugar?
Hi Karin, yes- this recipe has no refined sugar, only fruit sugars from the dates! 🙂
Hi! This looks good; I’m interested in making ahead for the freezer. Do you freeze it after making as written? Thanks!
Hi Christina, I would make it as directed, but undercook it a bit, so when it reheats it’s just right! 🙂