fbpx

Recipe by Sara Goldstein

Sweet and Sour Chicken (Passover)

Meat Meat
Easy Easy
2-3 Servings
Allergens

Contains

- Egg

Ingredients

Sweet and Sour Chicken

  • 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

Directions

1.

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.

2.

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.

3.

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.

4.

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.

About

Sponsored by Gefen

Sweet and Sour Chicken (Passover)

Please log in to rate

Reviews

Subscribe
Notify of
0 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments