You can skip the take-out from here on out! This homemade version is so much healthier and a million times tastier!
Sweet and Sour Chicken is one of my favorite Asian-American dishes but since I’ve retrained my taste buds I realize that things “taste good” when they are loaded with sugar. And this dish from restaurants is no exception. So for this version I’ve swapped out the sugar for honey and it is just as AMAZING!
Ingredients:
2 Nourished With Nature Chicken Breasts, skin removed and cut into 1-inch chunks
Redmond Sea Salt and fresh ground pepper to taste
1/2 cup Arrowroot Powder (as cornstarch substitute)
2 Nourished With Nature Pastured Eggs, beaten
1/4 cup Nourished With Nature Pastured Pork Lard
1 orange and 1 red bell pepper cut into 1-inch pieces
1 white or purple onion cut into chunks
1 whole pineapple cored, peeled and cut into 1-inch pieces
FOR THE SWEET AND SOUR SAUCE
1 cup of raw local honey
1 cup apple cider vinegar
1/2 cup ketchup
2 Tbsp Coconut Aminos (as soy sauce substitute)
1 tsp garlic powder
Instructions:
Preheat oven to 325 degrees F. Lightly coat a 9x13” baking dish with lard
To make the sauce, whisk together the honey, vinegar, ketchup, coconut aminos, and garlic powder in a small saucepan over low heat. Once honey has dissolved remove from heat and set aside.
In a large bowl season chicken with salt and pepper, to taste. Stir in arrowroot powder and gently toss to cover. Working one at a time dip the chicken into the eggs.
Heat large in a large saucepan over high heat. Add chicken and cook until golden brown, turning to cook all sides. Transfer to the prepared baking dish.
Combine chicken with peppers, onions and pineapple. Top with sweet and sour sauce. Place in oven uncovered and bake until the sauce has thickened, about 55 minutes. Turn chicken and veggies about half way through so that the sauce coats evenly.
Enjoy right away over organic brown rice or all by it’self!