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Sweet and Sour Chicken

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I received two pineapples in my Bountiful Basket this week.  One of them was immediately earmarked for a sweet and sour stir fry.  Feel free to use whatever vegetables that you prefer along with the pineapple to make an all natural sweet and sour sauce.  Brown rice vinegar and pineapple are all you need to make a great sauce.

You can make this same recipe with your favorite meat, just make an even trade.  Shrimp and pork are good choices.  Today, I had chicken available in the freezer, so my decision was easy.

If you don’t have a fresh pineapple, you can use canned.  If you are concerned about the texture of the chunks of pineapple, pick crushed and it will practically dissolve into the rest of the stir fry.

Traditionally you dredge the meat in corn starch, but I substitute tapioca starch for little man.  I keep meaning to try a whole grain flour, but haven’t yet.  Please let me know if you find a different flour that works well for you.

Sweet and Sour Chicken

If you have some on hand, this meal is great with a sprinkling of sauerkraut.

Sweet and Sour Chicken

3 cup brown jasmine rice, cooked according to package instructions.

1 lb chicken breast or tenders, cut into 1” cubes
1 cup tapioca starch
1/2 cup safflower oil (I like to add a Tbsp of sesame oil for more flavor)
3 cloves garlic, minced
1 inch knob ginger, minced
1 onion, sliced
2-3 carrots, thinly sliced
2-3 stalks celery, thinly sliced
8 oz sugar snap peas
4 oz. (6-7) mushrooms, sliced
1 tsp salt, to taste
half to whole pineapple, to taste, cut in bite sized chunks
3 T. brown rice vinegar, to taste
3 T. coconut aminos (optional, sometimes I don’t have any)
drizzle honey if needed

Start the rice.

Heat oil in wok over medium high.  Dredge chicken in cornstarch, until well coated.  Place in wok and pan fry until done.  Don’t over crowd the pan or they will boil instead of fry.  It normally takes me 2-3 batches in the wok to cook them all evenly.  Remove from pan and reserve for later.

Add garlic, onion, carrots, and celery to the remaining oil in wok. Add a little more oil as necessary.  Cook until almost done. Then add mushrooms and snap peas until completely cooked.

Add pineapple, chicken, coconut aminos, and vinegar. Stir until warm.  Taste, adjust salt, and drizzle a little honey if you would prefer your stir fry a little more sweet than sour.  I’ve managed to wean the kids off honey, but I used to add a little bit.

Serve over rice.

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3 responses »

  1. Pingback: Roasted Pumpkin Seeds | Seasonally Vegan

  2. Pingback: February 16 – Weekly Menu | Seasonally Vegan

  3. Pingback: Napa Cabbage Stir Fry | Seasonally Vegan

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