Wednesday, November 9, 2011

Sweet & Sour Chicken

This recipe was posted by my sister in law Erin!
This original recipe has been in my family for a couple of years now and has become a favorite go to meal! I actually received it from a good friend when we were doing a freezer meal group together and ever since I have made it a couple times a month. The only problem, is that there is a ton of sugar in it! It is so good, that up until now I have looked past that and justified it by serving lots of veggies with it! But thanks to this blog, I have found wonderful substitutions, and it still tastes just as good, possibly even better!! I have made this several times for other people, so believe me, it passes the test! 

Sweet and Sour Chicken
4 boneless skinless chicken breasts, cubed
1 egg

3/4 cup honey
3/4 cup pinnapple juice
8 tablespoons ketsup
1 cup vinegar (apple cider vinegar works too, but it does change the original flavor some)
2 tablespoons low sodium soy sauce
1 teaspoon garlic powder

Place egg in a gallon sized ziploc bag and mush until well mixed together. In another bag add a good amount of cornstarch ~about 1 1/2 cups. Place cut up chicken into the egg bag, seal bag, and shake it around until the chicken is evenly coated with egg. You shouldn't see very much if any excess egg in the bottom of the bag. With a slotted spoon, transfer chicken from egg bag into cornstarch bag. Seal bag and shake around until chicken is now coated with cornstarch mixture. 
In a medium bowl, mix sauce ingredients together, stir until well blended. Set aside.
In a large skillet, heat a small amount of oil (I use coconut). Fry chicken just until browned. Place chicken in a shallow baking dish and top with sauce. Bake at 325 for one hour, turning chicken once about half way through. 

*In my family we like extra sauce for our rice, so this recipe is doubled from the original. If you don't like a lot of sauce, feel free to cut the recipe in half!


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