Description
This Sweet and Sour Chicken recipe delivers the perfect balance of tangy and sweet using fresh plums, honey, and apple cider vinegar. Juicy chicken thighs are seared to perfection and coated in a velvety, homemade sauce that’s both vibrant and comforting. Whether you’re looking for a healthy dinner idea or a fun twist on takeout, this dish is packed with bold flavor and wholesome ingredients.
Who is This Recipe For?
This recipe is ideal for:
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Home cooks looking to recreate their favorite takeout dishes with healthier ingredients
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Families in need of a flavorful, kid-approved dinner option
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Meal preppers seeking a protein-packed, reheatable dish
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Paleo or gluten-sensitive eaters (swap coconut aminos for soy sauce alternatives as needed)
Why It’s Great
✅ Uses natural sweeteners like honey and fresh plums
✅ Packed with immune-boosting ginger and apple cider vinegar
✅ Entirely gluten-free and dairy-free
✅ Meal-prep and freezer-friendly
✅ Quick enough for a weeknight dinner, yet fancy enough for guests
Ingredients
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5 ripe plums, diced
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½ yellow onion (about ¾ cup), diced
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1 tablespoon fresh grated ginger
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2 tablespoons olive oil
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2 teaspoons honey
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2 tablespoons coconut aminos (or soy sauce alternative)
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Pinch of salt
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2 tablespoons apple cider vinegar
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2 lbs boneless, skinless chicken thighs
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⅓ cup chopped green onions (for garnish)
Kitchen Equipment Needed
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Cutting board & sharp knife
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Saucepan
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Immersion blender (or regular blender)
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Cast iron skillet or sauté pan
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Measuring spoons & cups
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Microplane or fine grater
Instructions
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Prepare the Sauce:
Dice the plums and onion into small chunks. Grate the fresh ginger (skin-on is fine). Add all three to a saucepan, along with the olive oil, honey, coconut aminos, vinegar, and a pinch of salt. Bring to a gentle simmer for about 15 minutes. -
Blend Until Smooth:
Using an immersion blender, blend the mixture directly in the saucepan until smooth. (If using a regular blender, blend carefully in batches and return to the pot.) Simmer for another 20 minutes on low to let flavors meld. -
Cook the Chicken:
In a cast iron skillet or large pan, heat a tablespoon of oil over medium-high heat. Cook the chicken thighs until fully cooked (internal temp of 165°F), then cut into bite-sized pieces. -
Combine:
Return chopped chicken to the skillet and pour the sweet and sour plum sauce over it. Stir well and let it cook together for 10 more minutes to absorb flavor. -
Garnish and Serve:
Sprinkle chopped green onions on top and serve warm. Pairs perfectly with steamed rice, cauliflower rice, or sautéed vegetables.
Storage
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Refrigerator: Store leftovers in an airtight container for up to 4 days.
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Freezer: Cool completely and freeze in a freezer-safe container for up to 2 months.
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Reheating Tip: Reheat gently on the stove over low heat or in the microwave, adding a splash of water if the sauce thickens too much.
FAQ
Can I use another fruit besides plums?
Yes! Apricots, peaches, or even pineapple can be used, though the flavor profile will vary slightly.
What if I don’t have coconut aminos?
You can substitute with low-sodium soy sauce or tamari if gluten isn’t a concern.
Is this recipe spicy?
No, it’s mild and family-friendly. For extra heat, add red pepper flakes or a dash of hot sauce to the sauce.
Can I use chicken breast instead of thighs?
Absolutely. Chicken breasts work well too, just be careful not to overcook them.
Conclusion
This homemade Sweet and Sour Chicken with plum sauce is a wholesome alternative to takeout that’s full of real ingredients and flavor. It’s simple, satisfying, and customizable to your taste. Whether you’re cooking for family or prepping meals for the week, this recipe delivers every time. Give it a try—you won’t miss the takeout box!
