If you’re craving the bold, comforting flavors of takeout, but need a dish that’s gentle on your digestive system, this Sweet and Sour Chicken is exactly what you’re looking for.

It brings the classic sweet and tangy flavors of your favorite takeout meal straight to your kitchen, but with Low FODMAP ingredients to ensure it’s easy on your gut.

Whether you’re managing IBS or simply seeking a healthier, homemade version of a takeout staple, this dish has it all.

Why You’ll Love It:

• Low FODMAP-friendly: Designed with Low FODMAP ingredients like chicken, broccoli, and jasmine rice, it’s perfect for those looking to avoid digestive discomfort.

• Quick and easy: Ready in under 30 minutes, this is a great weeknight meal that’s both satisfying and simple to prepare.

• Homemade, healthier takeout: You get the delicious sweet and sour flavors you love, but with control over the ingredients—less oil, no high-FODMAP additives, and more freshness.

• Perfect balance of flavors: The tangy sauce combines sweet pineapple and the zing of apple cider vinegar, giving you that restaurant-quality flavor without the digestive issues.

• Customizable: Add your other favorite Low FODMAP veggies like bell peppers or zucchini to make the dish your own.

With tender chicken, crisp broccoli, and a flavorful sweet and sour sauce served over fragrant jasmine rice, this dish satisfies both your cravings and your need for a gut-friendly meal. It’s ideal for busy weeknights when you want something comforting and delicious that doesn’t take hours in the kitchen. Whether you're cooking for the family or enjoying a cozy dinner at home, this recipe will quickly become a favorite in your Low FODMAP rotation.

Sweet & Sour Chicken

Serves 4

Ingredients

Instructions

1. Cook the rice according to package directions.

2. Blend the pineapple, maple syrup, tomato paste, arrowroot powder, and apple cider vinegar in a blender or food processor. Set aside.

3. Boil or steam the frozen broccoli for three to four minutes or until tender-crisp.

4. Heat the oil in a pan over medium heat. Add the chicken and cook until browned and cooked through, about seven to eight minutes. Add the sauce and the broccoli, and cook for one minute or until warmed through. 

5. Serve on top of cooked rice, top with sesame seeds for a garnish (optional).

Recipe Notes

• Leftovers
  Refrigerate in an airtight container for up to four days

• Serving Size
  One serving equals approximately 1 cup of chicken and broccoli and 1/2 cup of rice

• Make it Vegan
  Use cubed tofu instead of chicken

• More Veggies
  Add your favorite Low FODMAP veggies to add extra flavor and nutrients to this dish