Sweet and Sour Chicken - Soy Free, Nightshade Free
 
Prep time
Cook time
Total time
 
Recipe type: Entree
Serves: 5-6
Ingredients
  • 3 boneless chicken breasts
  • ½ cup cornstarch plus 2 Tbsp, divided
  • 1 tsp salt
  • freshly ground black pepper
  • ¼ cup olive oil (more as needed)
  • 1 medium onion, peeled and chopped
  • 1 stalk celery (with leaves if they’re there), sliced thinly
  • 2 large carrots, peeled and sliced thinly (a mandolin will work well)
  • 10 oz snap peas, stem ends removed and strings pulled off
  • 2 large garlic cloves, minced
  • 1 20 oz can pineapple chunks in juice (reserve juice)
  • ½ cup chicken stock (check ingredients depending on your food sensitivities)
  • ⅓ cup carrot juice (found in the refrigerated section of the produce area)
  • 1 Tbsp chickpea miso (or soy sauce if you’re not allergic)
  • ½ cup rice vinegar
  • 3 Tbsp brown sugar
  • 1 tsp ground ginger
Instructions
  1. For sauce, mix juice from pineapple can (reserving pineapple), chicken stock, carrot juice, chickpea miso, rice vinegar, brown sugar, ginger and 2 Tbsp cornstarch and set aside.
  2. Trim fat from chicken and cut into bite-size pieces.
  3. Heat ¼ cup olive oil in a large skillet over medium high heat.
  4. Mix ½ cup cornstarch, 1 tsp salt and a generous amount pepper in a shallow bowl.
  5. Dredge chicken pieces in cornstarch mixture to coat and add to hot oil. (Don’t crowd pan – do 2 batches.)
  6. Let chicken pieces brown on bottoms and then stir as necessary to brown on all sides. (No need to cook chicken completely through, just brown.)
  7. Remove to a plate and repeat with remaining batch, adding more oil if necessary.
  8. Add oil to pan if necessary to have about 2 Tbsp and heat.
  9. Add onion, carrot and celery and sauté about 3 minutes.
  10. Add snap peas and stir 1 minute.
  11. Add garlic and stir 30 seconds to a minute just until aroma comes.
  12. Stir sauce that you prepared earlier, so that cornstarch that settled to the bottom is mixed in, and pour into skillet, scraping bottom of skillet to release any browned bits.
  13. Add back chicken and pineapple chunks and bring to a boil.
  14. Cover, reduce heat and simmer about 3 minutes until sauce is thickened and chicken is cooked through.
  15. Serve with brown or white rice.
Recipe by Savory Nature at https://savorynature.com/2014/04/04/sweet-and-sour-chicken-soy-free-nightshade-free/