Say No To Takeout With This Healthy Sweet and Sour Chicken

I don’t know about you, but ordering takeout is a must for my solo dolo movie nights. Give me an order of my favorite chinese takeout and a nice glass of wine and I am in HEAVEN. I think this all comes from my secret obsession with HBO’s ‘Sex and The City’ and Miranda’s love for her favorite cold noodles in the old school white containers. Anywho, as I gear up for a major fit transformation, I came to the conclusion (more like a harsh reality…) that my takeout is going to have to take a hike. Luckily, I found a way to have my favorite sweet and sour chicken, even if it means giving up my favorite OG containers.


I’ve included the recipe below for you to try! If you try this out, please make sure to leave a comment and let me know what did or didn’t work for you.  Happy cooking!


Fit By Sweet and Sour Chicken



1 lb of chicken (cut up in chunks)

sea salt

black pepper (I prefer fresh ground)

⅕ cup coconut oil

½ cup Whole wheat flour

¼ cup-½ cup honey or sugar (less is more!)

1 tbsp amino acids

2 eggs

½ cup apple cider vinegar

¼ cup of tomato paste




  1. Preheat your oven to 325 F

  2. Oil a medium size baking dish  and make sauce in a separate bowl by combining vinegar, tomato paste, amino acids, and sweetener. ( Make sure to taste as you add sweetener, you can always add more but it’s hard to get over too much)

  3. In a large bowl lightly season chicken with salt, pepper and coat with flour

  4. Dip chicken in eggs

  5. Heat coconut oil and cook chicken for 2 to 4 minutes or until light brown

  6. Add chicken to baking dish and cover with sweet and sour sauce. Cook for 1 hour and check every 20 minutes to flip over chicken in an effort to make sure it is coated evenly.

This makes about 4 servings and I usually pair it with steamed broccoli and serve over quinoa or brown rice.