Our Favorite Sweet and Sour Chicken Recipe
This is excellent served with salad and my grandma’s Homemade French dressing!
Mama Z's Easy Sweet and Sour Chicken: A Great Weeknight Dinner!
Author: Mama Z
Ingredients
- 2-4 organic, free-range chicken breasts, chopped into 1-inch pieces
- Organic vegetables (carrots, celery, red or green peppers, water chestnuts, etc.)
- 1 cup fresh organic pineapple, cut into ½-inch pieces
Marinade:
- ½ teaspoon freshly ground pink Himalayan salt or sea salt
- 1 tablespoon Bragg liquid aminos or 1 tablespoon gluten-free tamari sauce
- 1 tablespoon non-GMO cornstarch
- 1 tablespoon white wine or cooking sherry
- Sauce:
- 2 tablespoons Bragg apple cider vinegar
- 2 tablespoons organic coconut crystals or maple sugar
- 4 tablespoons homemade ketchup
- 1 teaspoon freshly ground pink Himalayan salt or sea salt
- 4 tablespoons fresh organic pineapple juice or purified water
- 1 tablespoon non-GMO cornstarch
Supplies:
- Mixing bowls
- Large skillet or wok
Instructions
Marinade:
- Mix the sea salt, liquid aminos, cornstarch, and white wine in a small bowl. Place the chicken in a glass dish and pour the marinade on top. It should fully cover the chicken.
- Gently stir to coat the meat thoroughly. Marinate overnight or at least 4 hours.
Sauce:
- Combine the apple cider vinegar, coconut crystals, ketchup, sea salt, and pineapple juice in a separate bowl. Whisk in the cornstarch. Set aside.
Sweet and Sour Chicken
- Preheat a deep skillet over medium-high heat. Add coconut and sesame oil, then sauté the chicken until cooked thoroughly. Set aside.
- Add the rest of the coconut and sesame oil to the pan, then sauté the veggies and pineapple.
- When the vegetables are nearly done, add the sweet and sour sauce.
- Cook until the sauce looks like a glaze.
- Fold in the chicken and serve over brown rice or lettuce.
