A white plate with cauliflower rice, gluten free sweet and sour chicken, and baked vegetables.
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5 from 6 votes

Baked Sweet and Sour Chicken

A healthy gluten free sweet and sour chicken, baked with a light almond flour coating. Serve with this Asian style baked veggies, and a homemade sweet and sour sauce.
Prep Time20 mins
Cook Time28 mins
Total Time48 mins
Course: Main Course
Cuisine: Asian, Chinese
Keyword: gluten free, homemade sweet and sour sauce, paleo, sheet pan chicken, sweet and sour chicken
Servings: 4 servings
Calories: 463kcal
Author: Michelle Miller

Ingredients

  • 1 pound chicken breasts cut into bite-sized pieces
  • 2 egg beaten
  • 3/4 cup almond flour
  • 2 tablespoons arrowroot powder omit for lower carb - helps chicken crisp more
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ginger
  • 4 cups Asian style vegetables bok choy, carrots, peppers, broccoli, cauliflower, or peppers
  • 2 tablespoons coconut aminos
  • 1 tablespoon sesame oil

Sweet and Sour Sauce

Instructions

  • In a medium sized bowl, combine almond flour, arrowroot powder, salt and ginger.
  • In a smaller bowl, whisk eggs.
  • Line a baking tray with parchment or baking paper (to prevent chicken from sticking and coating coming off).
  • Dip each piece of chicken in the egg, and then fully coat in the almond flour mixture. Lay out across the baking tray, allowing some space for the coating the brown.
  • Bake the chicken in the Sharp Superheated Steam Countertop Oven on the Bake/Reheat on 425º F for 10 minutes.
  • While the chicken is baking, prepare veggies by drizzling with sesame oil and coconut aminos.
  • Flip the chicken, and push to 1 half of the baking tray. Add the vegetables to the other half of the baking tray.
  • Return to the oven and bake for an additional 10 minutes.
  • IF PREPARING THIS RECIPE IN A CONVENTIONAL OVEN, PREHEAT OVEN TO 425º F AND BAKE FOR 14 MINUTES, AND THEN AN ADDITIONAL 13-16 MINUTES WITH THE VEGETABLES.
  • Serve chicken and vegetables drizzled with sweet and sour sauce.

Sweet and Sour Sauce

  • In a small sauce pan, add pineapple juice, rice wine vinegar, coconut aminos, date syrup and tomato paste. Whisk over medium heat until the mixture begins to bubble.
  • In a small dish, add arrowroot and water, and mix until smooth.
  • While continuing to whisk sauce, add arrowroot mixture slowly. Sauce will fully thicken as it cools.

Video

Nutrition

Calories: 463kcal | Carbohydrates: 43g | Protein: 32g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 154mg | Sodium: 911mg | Potassium: 556mg | Fiber: 3g | Sugar: 28g | Vitamin A: 215IU | Vitamin C: 6.2mg | Calcium: 67mg | Iron: 2mg