Jeanne here.
Something about this time of year makes me crave Chinese food.
Really bad-for-you-MSG-laden-sugar-heavy-food-colored Chinese food.
(Can you say “emotional eater?)
Anyway … I don’t want to succumb to those cravings because I know they have nothing to do with what I really need (which is a nourishing meal that tastes great and doesn’t make me feel gross for days after).
So I’ve been working on a homemade version of sweet and sour chicken hoping to get a Chinese food fix without the bad.
And I’m so happy to share this with you because while it’s no Chinatown Express, it absolutely fits the bill. Sweet. Sour. Chinese-like. Cravings abated and a happy clan!
I should note, this recipe feeds two adults and two young children. So double or triple it if you’re feeding more folks
I served it over rice, with a side of steamed broccoli.
This is what was left in the plates of our littles when dinner was done:
I call that a success.
INGREDIENTS:
For the chicken:
- 2 boneless, skinless chicken breasts
- Sea salt and pepper to taste
- 3/4 cup rice flour
- 2 large eggs, beaten
- 1/2 cup coconut oil
For the sauce:
- 1/2 cup honey
- 2 tablespoons ketchup (we buy organic ketchup that has no HFCS)
- 2 tablespoons rice wine vinegar
- 1 tablespoon apple cider vinegar
- 1 tablespoon liquid aminos (or soy sauce … we avoid soy, so we choose Bragg’s Liquid Aminos)
- 1 teaspoon garlic powder
Put the rice flour and eggs in two separate bowls.
Heat the coconut oil in a large frying pan while you cut the chicken into bite-size bits. Salt and pepper the chicken. Flour the chicken. Then coat with egg and fry in the coconut oil for about 3 minutes on each side, then place in one layer into a lightly greased pan (I use coconut oil).
Mix together the ingredients for the sauce until well-combined.
Pour the sauce over the chicken making sure it’s well-sauced. Bake for 30 minutes. (At about 15 minutes, I like to turn the chicken to make sure it gets good and coated.)
Serve over rice, or noodles or quinoa.
Happy Monday!
