Sweet & Sour Chicken over Rice Noodles Recipe

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201 Gluten-Free Recipes for KidsThis chicken dish is vaguely reminiscent of pad thai, which has a balance of salty, sweet, sour, and spicy flavors all in one dish. If you prefer more heat, add additional garlic, ginger, and red pepper flakes.

  • Yield: 6 Servings


  • 1 pound boneless, skinless chicken breasts
  • 2 (8-ounce) cans crushed pineapple in natural juices
  • 9 ounce package of long rice noodles, such as fettuccine or rice pho noodles
  • ¾ cup sunflower-seed butter or almond butter
  • ½ cup light coconut milk
  • ½ cup gluten-free vegetable or chicken broth
  • 2½ ounces (1 small jar) carrot purée or carrot baby food
  • 2 teaspoons garlic, minced
  • ½ teaspoon ground ginger
  • 2 tablespoons fresh lime juice
  • 2 teaspoons sugar
  • 0.12 teaspoon red pepper flakes (optional)
How to Make It
  1. Preheat oven to 350°F.
  2. Arrange chicken in 9" × 13" baking dish and pour in pineapple juice from crushed pineapple. Cover and bake until internal temperature reaches 170°F, about 15–20 minutes.
  3. In large pot, boil about 8 cups of water. Once boiling, place rice noodles in water and boil until tender, approximately 8–10 minutes. Drain noodles and rinse with cold water.
  4. While pasta is cooking, blend remaining ingredients in blender until smooth. Use extra broth to thin to desired consistency.
  5. Return noodles to cooking pot and pour contents of blender onto noodles and stir.
  6. Cut or shred chicken into age-appropriate-size pieces for your children; top with crushed pineapple. Serve with a side of the rice noodles with sunflower-seed butter sauce. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

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