Sweet and sour chicken is one of those yummy dishes you can serve multiple ways. My family likes this easy sweet and sour chicken recipe on salad, or on sticks with roasted veggies as shish-kabobs. But lots of people like it served on brown rice or quinoa for a more traditional meal.
Our Favorite Sweet and Sour Chicken Recipe
This is excellent served with salad and my grandma’s Homemade French dressing!
- 2 to 4 organic free-range chicken breasts, cut into 1-1½ inch pieces
- A variety of organic vegetables (carrots, celery, red or green pepper, water chestnuts, new potatoes, etc.) and pineapple chunks
- ½ teaspoon pink Himalayan salt
- 1 tablespoon Bragg aminos OR ½ tablespoon gluten-free soy sauce
- 1 tablespoon organic non-GMO corn starch
- 1 tablespoon organic white wine (Frey – sulfite free) OR cooking sherry
- 2 tablespoons Bragg apple cider vinegar
- 2 tablespoons coconut crystals OR maple sugar
- 4 tablespoons ketchup (OrganicVille Organic ketchup OR homemade ketchup)
- 1 teaspoon pink Himalayan sea salt
- 4 tablespoon cold purified/distilled water or pineapple juice
- 1 tablespoon organic non-GMO corn starch (add last)
- Place chicken in a glass dish (we use 4-cup glass measuring cup) and pour in marinade to cover. Stir the chicken in the marinade to coat. Marinate overnight or at least 4 hours.
- Mix together sauce ingredients and set aside.
- Preheat a deep skillet over medium heat. Add sesame oil, coconut oil, and chicken. Cook chicken, and then place in a bowl. Set aside.
- Add more coconut and sesame oil to the pan. Add vegetables, starting with the ones that take the longest to cook (like carrots and celery) then peppers, water chestnuts, new potatoes and lastly pineapple.
- Make sure your sauce has the corn starch fully incorporated and homogenous. As vegetables near al dente, add the sauce and stir.
- Cook until the sauce looks like a glaze. Fold the chicken back in with the vegetables and serve over organic brown basmati rice or organic jasmine rice. Or you can serve this alongside a fresh salad.
When cutting your veggies for this recipe, try to cut them in pieces that are the same size so that each vegetable will cook evenly. Cut the carrots and celery at an angle to get flat, bigger pieces.
Try varying this recipe by using your favorite vegetables. Explore the flavor combinations of carrots, celery, new potatoes, red or green peppers, onions, or mushrooms. For ingredients like onions and mushrooms that not everyone likes, you can sauté them in oil and use any leftover marinade in the pan following cooking & removing the chicken. Once sautéed then remove from pan and place in serving dish.
I like to use canned new potatoes in this recipe. I get the organic ones in BPA-free cans and just cut the big ones in half.
For the pineapple juice, I typically find that when grocery stores have fresh pineapple cut into chunks, it has its own juice in the bottom. So the juice from fresh cut pineapple slices are perfect for this recipe. If you run out of pineapple juice, you can also use water. Either is fine for this recipe.
If you have any leftover rice, use it to make a delicious rice pudding.
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