Chinese check out tends to deliver the same experience; quickly stuffed, but hungry again an hour later. What's that all about? My only explanation is that our bodies aren't meant to sustain on white rice and fortune cookies. Sadly, our take-out indulgences should not end with us reaching for leftovers after half an hour that sounds like a caloric catastrophe. So ditch the chines take-out menu and try this "health-ed" up sweet and sour chicken recipe!
Healthier Sweet & Sour Chicken
serves: 4-6
Ingredients
Chicken:
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- Salt and pepper, to season
- 1/4 cup starch (arrowroot,corn etc)
- 2 large eggs beaten
- 3 tablespoons coconut oil
Sauce:
- 1/3 cup sugar
- 1/2 cup apple cider vinegar
- 1/4 cup ketchup
- 1 tablespoon soy sauce
- 1 clove garlic, minced
- 1/2 tsp starch (arrowroot,corn etc)
Direction
- Preheat oven 325 degrees F. Lightly grease a 9*13 baking dish.
- To make the sauce, whisk sugar, vinegar, ketchup, soy sauce and garlic powder in a small bowl. Set aside.
- In a large bowl, season chicken with salt and pepper. Add starch and toss to coat.
- Dip individual chicken pieces beaten eggs to coat.
- Heat coconut oil in a large saucepan. Add chicken and cook until egg has cooked, 3 minutes (chicken should not be cooked through). Transfer to a paper towel-lined plate;discard excess oil.
- Add chicken to prepared baking dish. Top with sweet and sour sauce.
- Place chicken in oven and bake until sauce has thickened (~20-25 minutes) and chicken is cooked through (165F). Turn chicken pieces occasionally to evenly coat.
- Suggested paring: Serve chicken over bed of browned rice.
