Remove chicken pieces onto a baking sheet. If more oil is needed spray the top of the chicken pieces with canola cooking spray and continue cooking until chicken is cooked through and golden brown. Cook the chicken for 5-6 minutes while flipping the pieces over so both sides get cooked. Place the coated chicken pieces into the skillet with the hot oil. In a large skillet or wok heat 1 Tbsp of oil on medium high to high heat. In a small mixing bowl whisk together the white granulated sugar sweetener, brown sugar sweetener, apple cider vinegar or rice vinegar, no sugar added ketchup, soy sauce, sesame oil, and garlic. 1 small yellow or white onion cut into 1-inch pieces. 1 yellow or orange pepper cut into 1-inch pieces. 1 green bell pepper cut into 1-inch pieces. 1 red bell pepper cut into 1-inch pieces. 1/2 cup canned or fresh pineapple chunks or tidbits, drained. 1/2 cup zero point white granulated sugar sweetener. 1 and 1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces. The steam will heat the bell peppers/onion-making them until crispy, yet tender. Turn off the Instant Pot and cover with a lid. Open the lid carefully- be careful of the steam and stir in the sauce ingredients: white granulated sugar sweetener, brown sugar, apple cider vinegar or rice vinegar, no sugar added ketchup, soy sauce, sesame oil, and garlic. Once the pressure cooking is over-do a quick pressure release by moving the valve manually from the SEALING to the VENTING position. Press PRESSURE COOK on HIGH for 3 minutes. This will prevent the BURN error in your Instant Pot. 
Stir well to ensure nothing sticks to the bottom of the pot. Add 1/2 cup water & pineapple tidbits.Sauté chicken until nicely golden around the edges.
Sauté chicken for 2-4 minutes and season with salt, pepper and chicken.Place the coated chicken pieces into the Instant Pot with the hot oil.Set the Instant Pot on SAUTE and add 1 Tbsp vegetable oil.Add the chicken pieces to the large ziplock bag and shake until all the pieces are well coated.Put 1/2 cup cornstarch into a large ziplock bag.
#Homemade sweet and sour chicken how to
Here’s the directions on how to cook this in the instant pot: Yes, this can be made in the Instant Pot. Let it sit for 5 minutes to allow the sauce to thicken then serve immediately. In a small mixing bowl whisk together the white granulated sugar sweetener,īrown sugar, apple cider vinegar or rice vinegar, no sugar added ketchup, soy sauce, sesame oil, and garlic. How do I make this Skinny Sweet and Sour Chicken?
Yellow or white onion: cut into 1-inch pieces. Yellow or orange pepper: cut into 1-inch pieces. Green bell pepper: cut into 1-inch pieces. Red bell pepper: cut into 1-inch pieces. Canned or fresh pineapple chunks or tidbits: drained. Garlic: fresh is best but you could also use 1 Tbsp of minced jarred garlic. If you wanted you could use a brown sugar substitute, if you preferred. It thickens the sauce a bit and takes the sweetness to a whole new level. Light brown sugar: I like to use just 1 Tbsp of regular brown sugar for the sauce. Rice vinegar: you could use apple cider vinegar as a substitute. Zero point white granulated sugar sweetener: I use Lakanto monk fruit classic sweetener. Cornstarch: this is used as a coating/breading for the chicken. Boneless skinless chicken breasts: cut into 1-inch pieces. Makes 5 ( 1 and 1/3 cup) servings What Ingredients do I need to make this Skinny Sweet and Sour Chicken? Jump to Recipe Skinny Sweet and Sour Chicken is a healthier version of the classic Sweet and Sour Chicken recipe-packed with golden brown chicken pieces, bell peppers, onions, and pineapple, and tossed in a mouth watering sweet and sour sauce!
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