A healthy take on a classic sweet & savory dish and a win for your taste buds. You can serve with vegetables, cauliflower rice or zoodles as a perfect complement to the dynamic flavors of this meal.
Ingredients
- 1 1⁄2 pound of skinless chicken. Chicken breasts or thighs will work the best. Cut the skinless chicken into 1 inch chunks.
- 1 egg white
- 1⁄3 cup fresh orange juice (optional) 1 teaspoon ground ginger
- 1 teaspoon ground garlic
- 1⁄2 teaspoon sea salt, divided into 2 parts
- 3 cups fresh pineapple chopped into chunks
- 1⁄3 cup apple cider vinegar
- 2 tablespoons tomato paste
- 3 tablespoons chicken or vegetable broth
- 1 to 2 tablespoons raw honey
- 2 tablespoons coconut oil
- 1 cup to 2 cups onions, chopped
- 1 cup to 2 cups green bell peppers, chopped
- 1 tablespoon finely chopped or grated fresh ginger 1⁄2 cup to 1 cup sliced water chestnuts
- 2 cups chopped baby carrots
Directions
In a bowl, toss the chicken cubes with 1⁄4 teaspoon sea salt, ground ginger, ground garlic & egg white.
Stir thoroughly until the chicken cubes are fully coated with the mix. Set the coated chicken aside to marinate for at least 15 to 20 minutes. For maximum flavor, refrigerate overnight.
While the chicken marinates, begin the sauce. Blend the orange juice, apple cider vinegar, tomato paste, broth, honey, and 2 cups of pineapple in a food processor until completely smooth and set aside.
Heat a large frying pan. To determine when the pan is hot enough, drip water droplets into the pan and if the water sizzles you’re ready to go!
Drizzle coconut oil into the bottom of the pan and tilt the pan back and forth to coat the inside of the pan.
Add chicken to the pan and cook uninterrupted until it starts to brown. Then turn the chicken and brown the other side.
Once browned transfer the chicken to a bowl or plate and set aside.
Add remaining coconut oil to the pan and add in the carrots, onions and green peppers. Stir fry the vegetables for approximately 3 minutes.
Next add in the water chestnuts and grated ginger and stir fry for an additional 2 to 3 minutes.
Once the onions are translucent, add the sweet and sour sauce to the vegetables and add the remaining cup of pineapple chunks and stir occasionally.
Continue to stir until the sauce begins to bubble.
As the sauce bubbles, pour the chicken that you browned previously back into the pan and stir for 2 to 3 minutes.
Reduce heat and allow the chicken and vegetables to simmer for an additional 3 minutes or until the chicken is thoroughly cooked through. Check your chicken by cutting a couple of pieces in half to be sure that there is no pink remaining.
Serve with cauliflower rice, zoodles or your dish of choice and enjoy!
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