Sweet and Sour Chicken

Ingredients

CHICKEN

1.25 lb chicken breasts, cubed

1 egg

0.5 c flour

0.5 tsp salt

pepper

high heat oil, for cooking

VEGETABLES

1 white onion (small), diced large

2-3 large carrots, sliced 1/4″ thick

1 green bell pepper, diced large

1 red bell pepper, diced large

1 broccoli crown, cut in to small florets

1-2 cloves garlic, minced

1.5 tsp ginger, minced/grated

0.5 c pineapple chunks

8 oz water chestnuts, sliced

SAUCE

1.75 c chicken stock

0.5 c pineapple juice

1 tbsp mirin

3 tbsp seasoned rice vinegar

2 tbsp corn starch

1 tbsp sambal oelek

0.25 tsp salt

2 tsp brown sugar

1 tbsp soy sauce / tamari / liquid aminos

Instructions

  1. Chop all vegetables and cube chicken.
  2. Heat 1-2 tbsp oil in a large skillet or wok. Add onions/carrots and cook 2 minutes.
  3. Add bell peppers and cook 5-7 minutes. Add broccoli and cook for 3 more minutes. Add ginger/garlic and cook for 2 minutes.
  4. Remove all vegetables from the pan.
  5. Crack the egg in a small bowl and beat well. Mix flour/salt/pepper in a second bowl.
  6. Dip the chicken in egg. Move to the flour to toss and coat fully.
  7. Heat 3-4 tbsp more oil in the skillet.
  8. Add chicken and cook ~5 minutes per side, or until cooked through.
  9. While chicken is cooking, mix the sauce ingredients.
  10. Add all vegetables back to pan with cooked chicken. Pour sauce in and stir while cooking, until the sauce is thickened and coats everything. Add pineapple and water chestnuts, cooking for ~2 minutes or until heated through.
  11. Serve over rice or cauliflower rice.

Vegetable Stock

**You can freeze vegetable trimmings or extras in bags to save until you need to make your next batch of stock!

Ingredients

1+ lb vegetables, chopped in large chunks – Any ones you want! My favorites are: onions (green, red, white, yellow), leeks, carrots, celery (leaves and stalks), parsley (stalks and leaves), turmeric root (1-2 inches), garlic (just a little)

1-2 bay leaves

15-20 whole peppercorns

1-2 tsp salt

12+ c water

Instructions

  • Combine vegetables with water and boil for 2+ hours, until liquid is golden in color.
  • Allow to cool, then strain through a fine mesh strainer. Use or freeze!