This sweet and sour chicken tastes almost identical to the PF Chang's version yet is lighter and healthier because it is not deep-fried! 
While the ingredient list for the recipe is rather lengthy, most of the items are kitchen staples! 
Ingredients (serves 4) - 2 chicken breasts (boneless, skinless)
- 1/2 cup corn starch
- 2 tbsp brown sugar
- 1 egg (whisked)
- 3 tbsp olive oil
- 1/2 red bell pepper (chopped)
- 1/2 green bell pepper (chopped)
- 1 small onion (chopped)
- 1/4 cup sugar
- 2 tbsp gluten free soy sauce
- 2 tbsp ketchup
- 1 tbsp white wine vinegar
- 1 tbsp sweet chili sauce
- 1 tbsp honey
- 1 tsp red pepper flakes
- 1 tbsp fresh ginger (grated)
- 2 cloves garlic (crushed)
- 1/4 cup pineapple juice
- 1/2 cup pineapple chunks
- 1 head iceberg lettuce (not pictured)
Next, place the chicken into the egg then lightly coat in the corn starch mixture. Add the breaded chicken to a large skillet with the olive oil heated over medium-high heat. 
Begin browning then add the bell peppers and onions. 
Next, make the sauce. Combine all of the remaining ingredients (except the pineapple chunks and lettuce) in a small mixing bowl and whisk to combine. 
Now, pour the sauce over the chicken. 
Toss to cover the chicken and vegetables in sauce. 
Cover and reduce heat to a simmer. 
Cook for 10 minutes then add the pineapple chunks. 
Cover and cook for an additional 10 minutes then get ready to wrap! 
Place the lettuce leaf on a plate then add the chicken on top. 
Yummy! 
I love the fun, light lettuce wraps but if you really feel the need for a more traditional sweet and sour dish, you can serve it with white rice. 
This dish is perfect for a weeknight and can easily be cut in half for one or doubled for a large family! 
Gluten Free Option: Make sure the soy sauce is gluten-free.Source: http://ladiesblog.net/sweet-and-sour-chicken-lettuce-wraps.html
