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Traditional Sweet and Sour Chicken

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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.