Extra Crispy Sweet & Sour Chicken
*370 Calories per serving without rice, 27g of protein
Ingredients for sauce:
2 tbsp honey
1/4 C chicken broth
1/4 C ketchup
1 tbsp garlic, minced
1 1/2 tsp fresh grated ginger
1 C pineapple juice
1/4 C tamari (gluten free), soy sauce(not gluten free) or coconut aminos
2 tbsp arrowroot powder or cornstarch
2 tbsp apple cider vinegar
Ingredients for chicken: Makes 4 servings
1lb chicken breast, cubed
2 bell peppers, diced
1/2 yellow onion, diced
1 18oz canned pineapple chunks
1 C arrowroot powder or corn starch (corn starch does produce a more crispy chicken)
3 tbsp vegetable oil or coconut oil
Optional:
*Green onion for topping
*Rice
Directions:
1. In a small bowl whisk the pineapple juice, ketchup, ginger, garlic, soy sauce, vinegar, broth, honey and 2 tbsp corn starch. Set aside
2. Coat the chicken in the 1 cup or cornstarch.
3. Heat the oil in a skillet on medium high. Add the chicken and cook until golden brown and completely cooked through. Transfer to a plate when finished.
4. In the same pan add 2 more tbsp oil. Heat on medium-high add the onions and peppers and cook about 5 minutes until the vegetables are soft.
5. While the vegetables are cooking prepare the sauce by heating it in a sauce pain for about 5 minutes. The heat should be low-medium so it simmers and thickens. Stir often to avoid burning.
6. Add the pineapple and chicken to the vegetable pan. Pour the thickened sauce over the top and stir well until everything is coated. Serve with rice and sliced green onion
