Egg free, Family, food, food allergies, Gluten Free, LDS, ldsmom, Main Dish, mother, motherhood, recipes, Soy Free

Soy Free Sweet and Sour Chicken

There was a time in our family where one of my children had food sensitivities/allergies.  We had to drastically change how I made just about every dinner meal.  There were a LOT of tears that first month.  I will save that story for another day.

But today, I want to share one of my favorite recipes. I’ve found there’s just about no other smell I love more than sauted onions, carrots, and peppers.  Enjoy!


2 large chicken breasts, cubed

Olive oil

½ onion, minced

1 carrot, thinly sliced

½-1 green pepper, chopped (may use whatever colors and amount desired)


1 C pineapple juice(100 % pineapple juice canned with the fruit + a little water to equal 1 cup)

½ can tomato sauce

1/3 C ketchup

½ TBSP Worcestershire sauce(I like Lea and Perrins)

1 TBSP apple cider vinegar

1/2 C brown sugar, packed

½ tsp salt

¼ tsp pepper

¼ tsp ginger

2-3 cloves garlic, minced


1 C pineapple chunks( I cut the “sliced” pineapples into chunks)

1 ½ -2 TBSP cornstarch (mix it with a little cold water first, then pour in)

Before beginning to cook, it is easier to have the chicken and veggies all chopped/minced.  In a large skillet with a lid, cook chicken in a small amount of olive oil.  While chicken is cooking, make the sauce.  Then when the chicken is just about done, add the onion and carrots.  Cook for about 5-7minutes.  Then add the green pepper, and cook 3 more minutes.  Pour in the sauce and add the pineapple chunks.  Bring to a boil, then turn down and simmer 15-20 minutes or until carrots are tender.  Add cornstarch/water mix and stir until the sauce thickens.  Serve over rice.

Feel free to comment on how this turns out for you!

Life is Good.  Share the Good.

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