Sweet and Sour Chicken Recipe
Takeout dinners are so tempting. You manage to make it through the whole day successfully, then you remember that your kids have activities that evening and you completely forgot to cook dinner and everyone’s tummies are grumbling (and their mouths are whining).
Starting a whole meal at that point seems pretty daunting.
Paleo Takeout Sweet and Sour Chicken
But takeout is no bueno. Aside from the fact that Chinese takeout meals clearly aren’t paleo, they also have who-knows-what in them and that’s the last thing you want to be eating or feeding to your family.
That’s why we love keeping this Paleo Sweet and Sour Chicken on hand. It’s grain-free and dairy-free, has clean ingredients, and is easy to make in bulk so you can have enough for a rainy day. The batter is made using our all-time favorite grain-free flour: Otto’s Cassava Flour. If you still haven’t tried it, do yourself a favor and grab a bag, you won’t regret it. It’s the closest to “regular” flour we’ve ever tried and makes delicious cakes too.
The battered chicken nuggets are delicious on their own with some Honey Mustard dipping sauce, and they are also the same nuggets used in our Orange Chicken recipe (which also makes for excellent leftovers).
Gluten & Dairy Free Takeout Food
Since you’re taking the effort to make the nuggets, you might as well make a double, triple, or quadruple batch and keep them in the freezer. We love using our mini Fry Daddy to get the job done. Easy to use, no splatter, easy to store. If you need a larger version, this one is great too.
The sauce stores for a while in the fridge and is easy enough to make quickly if you run out and need some for the extra nuggets you have in the freezer.
We are not paleo perfectionists, and we do eat rice on occasion (fortunately nobody in our family has any reactions to it), but this paleo Sweet and Sour Chicken is also great served over cauli-rice and a side of steamed broccoli.
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