![]() It looked good, and it smelled good, but something weird happened to your meal. Instead, you pull it out of the refrigerator, nuke it in the microwave, and put it in your mouth, and the texture is awful. Have you ever made a recipe with fresh pineapple and chicken or pork, and packed the leftovers in the fridge with the intent of enjoying the meal a second time? After all, it was so delicious. How to store leftoversĮveryone loves fresh pineapple. Serve over cooked rice or Chinese noodles. Gently stir to combine and heat until warmed. Add the sauce, pineapple, crushed red pepper, and salt to taste. Reduce the heat to low and add the chicken back to the pan with peppers and onions. Cook the onions and peppers until slightly tender. Remove the chicken to a plate while you cook the vegetables.Īdd a little more oil to the skillet over medium-high heat. Add the chicken shaking any excess cornstarch off the chicken. Heat the vegetable oil in a large skillet over medium-high heat. In a large Ziploc bag or bowl, combine the chicken and cornstarch. Cover the sauce and remove it from the heat. On low heat, simmer until slightly thickened. In a small saucepan, combine the pineapple juice, garlic, water, vinegar, soy sauce, brown sugar, ketchup, and cornstarch. How to Make Sweet and Sour Chicken Recipe I add just a couple of pinches of crushed red pepper, which balances the sweetness of the pineapple perfectly and adds just a touch of pizzazz. The sauce is full of flavor and is not overly sweet, which is perfect for bringing out the natural sweetness of the onions and peppers. The chicken has a nice mellow crunch to it and is moist and tender on the inside. The chicken pieces are pan-fried, so this recipe does not require any deep frying. For easier weekly meal prep – chop all the vegetables ahead of time and store in an airtight container the night before – – I use this lunch container.This scrumptious recipe is one of our favorite stir-fries.Serve with your favorite side – Jasmine rice, brown rice, quinoa, cauliflower rice or spiralized vegetables or zoodles.Delicious for leftovers or make a batch on Sunday meal prep and pack for your weekly school or work lunch bowls.Weekly meal prep-tips for your school or work lunch bowls ![]() Ketchup gives this that deep red color but if you can either make your own gluten free paleo version HERE or just sub with concentrated tomato paste + more honey instead.Hoisin sauce comes in a gluten free version or you can make your own at home HERE.Gluten-free Tamari and Coconut Aminos (paleo) are great substitutes.The sauce usually calls for low-sodium soy sauce, hoisin sauce and ketchup: Browning is an additional step but makes a HUGE difference in taste and texture. You can also totally skip that step and add them directly into the crock-pot if you prefer. Use coconut, or avocado oil for a Paleo-friendly option.Substitute with arrowroot powder for a Paleo-friendly version.For this homemade version, there’s no deep frying but to achieve that restaurant quality taste, the chicken gets coated in cornstarch before browning in a little bit of oil. Sweet and Sour Chicken usually gets dunked in a breaded coating to get that crispy coating we all love. Your favorite take-out dish tha t requires almost zero effort!Īllergy Friendly & Paleo Options for Sweet and Sour Chicken Recipe After thirty minutes, you’re ready to serve this warm over a bowl of cooked rice or quinoa. Next, you’re going to whisk together the homemade sweet and sour sauce and pour it over the chicken in the crockpot – then just sit back and let the machine do all the cooking for you!Īfter a few hours, add your favorite chopped veggies – I used red bell peppers and pineapple chunks this time, then you pour in the sauce.
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