Here a version of a popular Chinese takeaway favourite. Had this last night and it proved very successful, will definitely be having it again. The sweet sour ratio can be adjusted to your own taste so feel free to play with the quantities. I did add some pineapple to mine but it is just as good without, that is an optional ingredient.
PALEO/LOW CARB SWEET AND SOUR CHICKEN
Servings: 4 servings
500g/1 pound boneless skinless chicken breasts, cut into chunks the same size for even cooking
65g/1/2 cup arrowroot
1 large egg beaten
55g/1/4 cup coconut oil
2 tbsp granulated sweetener of choice
60ml/1/4 cup apple cider vinegar*
2-3 tbsp coconut aminos (soy sauce substitute)
60ml/1/4 cup sugar free tomato ketchup
60ml/1/4 cup chicken stock
1 red pepper cut into chunks
3 spring onions
Optional: you can add 1/4 cup pineapple chunks but this does ramp up the carbs quite a bit.
1. First prepare the sauce by adding the sweetener, vinegar, coconut aminos, chicken stock and ketchup to a medium sauce pan. Stir and bring to a boil. Reduce to a low heat and simmer gently to reduce.
2. Add chicken pieces and beaten egg to a large ziplock bag. Seal and shake to coat chicken. Then add the arrowroot to the bag, shaking again to lightly coat all the chicken pieces.
3. Drizzle a large pan or skillet with oil. Add the coated chicken, making sure each piece is separate. Fry over medium heat, a couple of minutes on each side until the coating begins to crisp. Add pepper and, if using, the pineapple chunks. Continue to saute over medium heat until chicken is browned and cooked through.
4. Add the thickened sauce to chicken and peppers. Cover and reduce the heat down to a simmer and allow the juices to soak into the chicken for a few minutes.
5. Top with sliced green onions. Serve over cauliflower rice or vegetable noodles.