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I’m thrilled to share my Passover-friendly sweet and sour chicken recipe, made with Heaven & Earth’s coconut aminos. This Chinese takeout-style dish is a challenge to create during Pesach, as many staple ingredients are off-limits. But with coconut aminos, I’ve achieved a depth of flavor that’s perfect for Yom Tov or Chol Hamoed dinner. The dish is not only delicious but also visually appealing, making it a great option for special occasions. I can’t wait to share it with you!
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
1/2 cup arrowroot starch
1 large egg, beaten
2 tablespoons oil
1/2 cup coconut sugar or regular white sugar (I used 1/4 cup plus 2 tablespoons. You can add the full 1/2 cup if you like it very sweet.)
1/4 cup Tuscanini Apple Cider Vinegar
2 tablespoons Heaven & Earth Coconut Aminos
1/4 cup Gefen Ketchup
1/4 cup chicken broth
1 red pepper, cut into chunks
1 cup pineapple chunks
3 scallions
First prepare the sauce by adding the sugar, vinegar, coconut aminos, chicken stock, and ketchup to a medium saucepan. Stir and bring to a boil. Reduce to a low heat and leave until later.
Add chicken pieces and beaten egg to a large ziplock bag. Seal and shake to coat chicken. Then add the arrowroot starch to the bag, shaking again to lightly coat all the chicken pieces.
Add oil to a large nonstick skillet. Add the coated chicken. Fry over medium heat, a couple of minutes on each side until the coating begins to crisp. Add pepper and pineapple chunks. Continue to sauté over medium heat until chicken is browned and cooked through.
Add the sauce to chicken and peppers. Cover and reduce the heat down to a simmer and allow the juices to soak into the chicken for a few minutes. Top with sliced green onions.
Sponsored by Gefen
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