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Sweet ‘n Sour Chicken


Description

Lean bite sized chicken nuggets that have been pan seared are baked in a sweet and sour sauce and served over fried rice and vegetables for a delicous alternative to Chinese take out


Ingredients

Scale

FOR THE CHICKEN:

  • 4 Boneless Chicken Breasts, cut into small bite sized pieces
  • 1 Cup (more or less) Cornstarch (you won’t use all of it)
  • 23 Large Eggs, whisked with a little milk
  • Olive Oil (for frying)

FOR THE SAUCE:

  •  1 /3 Cup Ketchup
  • 1 Cup Apple Cider Vinegar
  • 2 Tablespoons Tamari (type of soy sauce w no MSG)
  • 1 Cup Sugar
  • 2 teaspoons Garlic Powder

Instructions

  1. Preheat the oven to 325°F.
  2. Mix the ingredients for the sauce and set aside.
  3. Place about 1/4 cup of cornstarch in a large Ziploc bag or a shallow dish and create an assembly line of cornstarch in one bowl, egg in another.
  4. Heat some olive oil in a large skillet until hot (you want the pan very hot, but not smoking)
  5. In batches, place some chicken in the cornstarch bag and shake, then dip in the egg and put into the pan.
  6. Cook for about a minute on each side, just until browned.
  7. Place the chicken in a 9×13 baking dish (I place a paper towel in the pan to absorb any excess oil)
  8. Repeat until all chicken is browned.
  9. Pour the sauce over the chicken and bake for 45 minutes or until the chicken is cooked through.  45 minutes may seem like a long time, but that’s what is needed for the sauce to completely thicken.
  10. Serve over brown rice or Chinese fried rice.

 *Limited period offer.

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