Thursday, February 6, 2014

Paleo Sweet & Sour Chicken


The most popular recipe I've ever created and shared, hands down, is my crock pot cashew chicken. I almost made it again tonight, but thought I'd branch out a bit and try a slightly different Asian take on chicken.

This sweet & sour chicken has a light breaded coating and nice tangy sauce, and I honestly think it tastes better than the "real" thing from Chinese takeout. The sauce has a little more fresh flavor than traditional sweet & sour chicken, as I chose to include pineapple, orange and lemon to give both sweetness and tang. The caveman actually thought it tasted more like orange chicken than sweet & sour (I'd love to hear your feedback if you try this one!)

You could serve this over cauliflower rice or steamed broccoli. I ate mine straight up with some veggies alongside as I completely forgot to pick up cauliflower! For garnish I also scattered some minced green onion on top, and seasoned my portion with some crushed red pepper flakes for a little heat.


Paleo Sweet & Sour Chicken

chicken:
1-2 lbs chicken thighs, cut into chunks
2 eggs
1 tbs. water
3 tbs. coconut aminos
1-2 cups tapioca or arrowroot starch
1 tbs. garlic powder
salt & pepper
2 tbs. coconut oil

sauce:
14 oz. can of organic pineapple chunks (with juice)
juice of one orange
juice of one lemon
1/2 tsp. sriracha
1/4 cup organic ketchup
1/4 cup apple cider vinegar
3 tbs. palm sugar or raw honey
1 tsp. grated ginger
1 tbs. tapioca or arrowroot starch
salt & pepper, to taste

Combine eggs, water and coconut aminos in a shallow bowl. Mix with a whisk until blended.

Put starch, garlic powder and salt & pepper in a separate shallow bowl.

Melt coconut oil in a large skillet or wok over medium heat. Dip chicken in egg mixture, allowing excess to drip off before dredging in starch. Add to melted oil and cook until no longer pink.

While chicken is cooking, combine sauce ingredients in a pot and simmer until thick. Taste for seasoning.

Toss chicken in sauce before serving.

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