Sweet and Sour Chicken

  • 4 boneless skinless chicken breasts diced
  • 1 1/2 cups cornstarch
  • 2 eggs scrambled
  • Cooking With Greens pink himalayan sea salt
  • Cooking With Greens No Salt Onion Black pepper
  • 1/2 cup white sugar
  • 1/4 cup apple cider vinegar
  • 1/4 cup white vinegar
  • 1/2 cup Pineapple juice
  • 1 tbsp low sodium soy sauce
  • 4 tbsp ketchup
  • 2 tbsps olive oil
  • 1/4 cup sliced red onion
  • 1/2 sweet pepper diced
  • 1 cup snow peas
  • 1/2 cup pineapple tidbits
  • 1/2 tbsp Cooking With Greens No Salt Go To Blend
  • 1 cup canola or vegetable oil
  • OPTIONAL: Sriracha sauce

Salt and pepper diced chicken pieces liberally with the Sea Salt and Onion Black pepper Blends. Place cornstarch and raw scrambled eggs in 2 separate bowls. Dredge chicken first in cornstarch, then the egg. Then back again in the cornstarch. Heat oil in a hot wok or skillet and place dredged chicken in oil. Brown on each side and remove from heat. Clean pan and add olive oil to pan. Add in vegetables and pineapple to pan and saute until onion is translucent. Once all chicken is done, mix remaining ingredients  in a bowl and pour over chicken pieces. Mix well and simmer until sauce slightly thickens. Serve over fried rice.

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