If we ever order Chinese food (which is not very often), Sweet n’ Sour pork or chicken is something that we always order. Naturally, this version skips the deep frying, and can be easily made on the stove or in a slow cooker. I actually prefer the stove-top method, as its quicker, and there is less chance of the chicken falling apart and drying out, as that can happen a bit easier in a slow cooker.
I served it with steamed broccoli and brown rice, but it would also be great with green beans, wilted kale or cauliflower.
- 1 lb raw boneless, skinless chicken breasts, cut into small cubes (or 18 oz or 500 grams)
- 1½ cups onion, chopped (about 1 medium onion)
- 1 cup green pepper, chopped (about 1 bell pepper)
- 1 - 14 oz can no-salt added tomato sauce
- ⅓ cup ketchup
- ⅓ cup non-grainy dijon mustard
- 1 cup pineapple chunks (canned, fresh or frozen)
- 6 packets stevia (could also use honey or any sweetener you like)
- Stove Top Method: Cut raw chicken into large chunks. Spray a large skillet with cooking spray. Brown chicken on all sides.
- Add in the veggies and pineapple and cook until they start to soften.
- Add in the tomato sauce, ketchup and dijon.
- Let simmer for 10-12 minutes or until chicken is cooked through.
- Slow Cooker Method: Cut raw chicken into large chunks. Place everything but the chicken in the crock pot and mix until blended. Place in raw chicken and stir until combined. Cook on HIGH for 2-3 hours or LOW for 4-5 hours. Just until chicken is cooked through. Time may greatly depend on your slow cooker.