Although I’ve been pulling out my Crock Pot or Instant Pot at least once a week this winter, I’ve been relying on a lot of skillet meals to get dinner on the table quickly. I used to have a slow cooker dinner recipe similar to this with pork meatballs that I made often, but it was from a Kraft magazine and relied on a lot of processed ingredients. I wanted a cleaner option so tinkered with this one a few times of the holidays and got the thumbs up from family, and voila — Sweet and Sour Chicken. Give it a go and let me know what you think!
Sweet and Sour Chicken
- 2½ lbs boneless, skinless chicken breasts or thighs
- 2 red peppers, chopped
- 1 large onion, chopped
- ½ cup honey
- ½ cup BBQ sauce (my favourite homemade BBQ sauce)
- ½ cup low-sodium soy sauce (or tamarind or coconut aminos for a cleaner option)
- ¼ cup orange juice or chicken stock
- ½ tsp sesame oil
- 2 tbsp olive oil
- 1½ tsp minced garlic
- ¼ tsp crushed red peppers
- 6 tbsp cold water
- 2 tbsp arrowroot flour (or cornstarch)
- Sesame seeds or chopped peanuts
- Green onions, sliced
- Cut chicken into 1 to 1½ inch cubes and brown in skillet over medium heat (adding a bit of sesame oil if needed).
- Add-in chopped onion and red peppers and allow to slightly soften.
- Meanwhile, mix together the next 8 ingredients in a small bowl. Pour over chicken and vegetables and stir until heated through.
- Mix together the cold water and arrowroot flour and stir into the skillet.
- Continue to cook over medium heat, stirring constantly, until thickened. This should only take a couple of minutes.
- Remove from heat and sauce will thicken more as it cools.
- Serve over rice, quinoa, or cauliflower rice. Sprinkle with sesame seeds or peanuts and sliced green onions.