Paleo Sweet and Sour Chicken

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When I was eating strict Autoimmune Paleo, I got this huge craving for Chinese food, but of course couldn’t have it from a restaurant. This recipe tasted EXACTLY like quality Chinese food. I really couldn’t tell the difference and I still make this healthy version even though I am not eating AIP anymore. Try it out and let me know what you think!

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Ingredients

  • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
  • 1/2 cup arrowroot flour { I use Arrowroot Starch / Flour}
  • 1 large egg beaten {for AIP, I only used the egg yolk}
  • 1/4 cup coconut oil
  • 1/2 cup coconut sugar { I use Coconut Palm Sugar }
  • 1/4 cup apple cider vinegar
  • 2 tablespoons coconut aminos {I use Coconut Aminos }
  • 1/4 cup ketchup
  • 1/4 cup chicken stock
  • 1 red pepper cut into chunks and/or 1 carrot cut into chunks
  • 1 cup pineapple chunks
  • Chives for garnish

Instructions

  1. Add chicken pieces and beaten egg to a large plastic bag. Seal and shake to coat chicken. Then add the arrowroot starch to the bag, shaking again to lightly coat all the chicken pieces.
  2. Next, prepare the sauce by adding the coconut sugar, 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 while cooking chicken.
  3. Drizzle a large pan or skillet with oil. Add the coated chicken. Fry over medium heat, a couple of minutes on each side until the coating begins to crisp and starting to brown. Add pepper and carrot/pineapple chunks. Continue to saute over medium heat until chicken is browned and cooked through.
  4. Add the sauce to chicken and veggies. Cover and reduce the heat down to a simmer and allow the juices to soak into the chicken for a few minutes. Garnish with chives and serve!
  • In my photo I did not use the chives, carrots or peppers!
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