Traditional Sweet and Sour Chicken
Ingredients
For the Sauce:
- 3/4 cup coconut sugar
- 1/2 cup apple cider vinegar
- 1/3 cup ketchup
- 1/4 cup coconut aminos or gluten-free soy sauce
- 1 1/2 tbsp. sesame oil
- 1/2 tsp. chicken flavored bouillon
- 3 garlic cloves minced
- 1 tbsp. cornstarch
- 1 tbsp. water
For the Chicken:
- 1.25-pounds chicken breast, cut into 1-inch pieces
- 1/4 cup cornstarch
- 1/2 tsp. paprika
- 1/2 tsp. baking powder
- 2 tbsp. olive oil
- 1 green onion, only the green part, diced, for garnish
- Sesame seeds, for garnish
- Rice, cooked
Instructions
To prepare the sauce:
- In a medium saucepan, over high-heat, whisk together the coconut sugar, apple cider vinegar, ketchup, aminos (or soy sauce), sesame oil, bouillon, and garlic.
- Heat to a boil then turn heat down to low so mixture can gently simmer.
- In a small bowl, whisk together 1 tbsp. cornstarch and water; add it to the sauce.
- Whisk together to combine and continue to simmer
To prepare the chicken:
- Slice the chicken into 1-inch pieces.
- In a zip-lock bag, add cornstarch, paprika, baking powder and a dash of salt and pepper.
- Mix to combine add in the chicken.
- Seal the bag and toss the chicken around in the bag until all of the pieces are coated.
- In a large non-stick skillet, add 1 – 2 tbsp. olive oil and heat on medium-high heat.
- Add the chicken and cook for 7 minutes or until cooked through, flipping the meat after 4 minutes.
- Pour the sauce in the skillet and toss to coat the chicken.
- Cover and cook 3 – 5 more minutes to thicken the sauce and assure the meat is cooked through.
- Serve with cooked rice, quinoa, a side of roasted vegetables, or a salad.
- Garnish with onions and sesame seeds.