AIP Sweet and Sour Chicken Recipe
For many people, the hardest part of embracing AIP is giving up take out and eating out at restaurants. Luckily, we’re here to make that process a little bit easier with this AIP sweet and sour chicken recipe. This recipe takes everything you love from your favorite Chinese food restaurant and mixes it up to create an easy meal that comes together in only 20 minutes Not to mention it’s AIP-friendly! So, if you find yourself craving takeout on your drive home, don’t reach for the phone a menu, just whip up this sweet and sour chicken to satisfy your cravings the right way!
Giving Chinese Takeout an AIP Makeover
Most takeout is not AIP-friendly. That’s why it’s recommended not to eat out during the elimination phase of AIP. Thankfully, it’s possible to replicate the flavors of your favorite restaurants in your own home while staying AIP-friendly. All it takes is a few ingredient substitutions and a little creativity. Read on to find out three ways we transformed this classic recipe.
- Spices – Many sweet and sour chicken recipes include chili paste or chili peppers but nightshades are out on AIP, so this recipe gets its heat elsewhere from ginger and garlic.
- Sauce – If your sweet and sour chicken recipe uses ketchup like my dad’s does, it’s not AIP-friendly! Luckily our Nomato ketchup is a simple one-for-one substitute. When it comes to soy sauce, we use coconut aminos, which you can read about below.
- Noodles – Wheat noodles are definetely not on the approved AIP food list! Shirataki noodles are a quick and easy replacement.
What Are Coconut Aminos and Why Do They Belong in Your Pantry
Coconut aminos are a popular Paleo and AIP-friendly ingredient and you’ll see them popping up all over the place, especially in Asian-inspired recipes. But what are coconut aminos?
In short, coconut aminos are a soy-free substitute for soy sauce. Coconut aminos are made from coconut sap, just like coconut sugar. To make the aminos, the coconut sap is blended with salt and aged to get the distinctive deep flavor. The result is similar to soy sauce and adds a salty and ever so slightly sweet flavor to any dish.
Coconut aminos can be purchased at your local health food store, some large grocery store chains, or online. When purchasing, make sure you only buy the product labeled “coconut aminos.” There is another product out there called “liquid aminos,” which is similar in taste, but is made from soy beans.
More AIP Chinese “Takeout” Recipes
This fast and easy meal can be whipped up in no time.
- 2 3-oz packs (170 g) of shirataki noodles
- 1 Tablespoon (15 ml) of olive oil
- 2 skinless, deboned chicken breasts (400 g), diced
- 2 garlic cloves (6 g), peeled and minced
- 2 Tablespoons (10 g) of fresh ginger, peeled and minced
- 3 oz (80 g) of bamboo shoots, drained
- 2 Tablespoons of Nomato Ketchup
- 1/2 teaspoon (3 ml) of rice wine vinegar
- 1 Tablespoon (15 ml) of honey
- 2 teaspoons (10 ml) of coconut aminos
- 2 slices of pineapple (112 g), cut into chunks
- chopped cilantro, to garnish
- Rinse the shirataki noodles under cold water. Place into a pan of simmering water and set aside to gently warm through while you finish the stir fry.
- Heat the olive oil in a wok, then fry the chicken pieces until cooked through. Add the garlic, ginger, and bamboo shoots and cook for another minute or two until they have softened.
- Add the Nomato ketchup, vinegar, honey, and coconut aminos to the wok. Cook the mixture until the sauce reduces and coats the chicken and bamboo. Add the pineapple chunks to gently warm through.
- Serve immediately over the warm, drained noodles and garnish with chopped cilantro.
All nutritional data are estimated and based on per serving amounts.
- Calories: 515
- Sugar: 13 g
- Fat: 27 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 47 g