I really do love me some sweet & sour!! A friend told me to make it, and of course I tweaked what I should do, and added a jalapeño pepper sauce, that was to die for !!! (This was store bought, but is on my list to make homemade!) &Of course I’ll blog that too haha. But for now here is my recipe of Sweet & Sour chicken!
I also made a Tofu version of it, exactly the same way I made the chicken, just made with Super Firm Tofu from Nosoya Organic. With 11 g protein 3 oz.
- 2 LB Chicken Breast
- 2 Cups cooked brown rice, or you cauliflower rice.
- Pineapple chunks (about 1 1/2 cups, I like a lot of pineapple)
- 1 Green bell pepper
- 1 Red bell pepper
- 1 Sweet onion
- 5 OZ of a Jalapeño pepper sauce/jelly. (Does not make this dish spicy)
- 1 Tbsp Pure Honey
- 1 Tsp of Apple Cider Vinegar
- 1/2 Tbsp of Soy sauce
- 1/2 Tbsp Olive Oil
- 1/2 tbsp Garlic Powder
- 1/2 tbsp Black Pepper
Prep Time: 10 minutes
Cook Time: 30 minutes
Chop green and red bell peppers, and onion into thicker slices. Set aside.
Make your mixture, get a large bowl and add your sauce/jelly, soy sauce, apple cider vinegar, honey, black pepper, and garlic powder mix together.
Cut your chicken breast in cubes and add to your mixture. Let sit for 10 minutes, while that is marinading start cooking your rice.
Grab your frying pan and add olive or coconut oil. Cook your chicken on medium heat for 20 minutes stir occasionally.
Add your pineapple, bell peppers and onion to your chicken. Cook for another 5-10 minutes depending on how your chicken is doing, you don’t want to cook your chicken too long with the scare of drying it out, so I added the veggies a little RIGHT before the chicken was going to be done that way it can all cook and be finished together. I also like my veggies a bit more on the crunchy side especially for this dish!
When done, add over your rice.
E N J O Y~