a simple real food recipe :: sweet and sour chicken and rice
 
 
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Ingredients
  • 1 ½ - 2 cups cooked chicken from your weekly roasted or crockpotted chicken
  • ½ onion, sliced long
  • 1 red pepper, sliced long
  • 1 orange pepper, slicked long
  • 2ish cups sugar snap peas
  • 1 cup of juice from oranges or from jarred pineapple (I usually do orange and it takes 4 or 5 oranges)
  • ¼ cup organic ketchup (watch ingredients – no HFCS)
  • ¼ cup organic vinegar (rice vinegar or white wine vinegar work best)
  • 1 ½ TB coconut aminos (this is in place of soy sauce – if you have access to FERMENTED soy sauce, you may use that. See kitchen tips for more details on both of these.)
  • 1 TB honey
  • Pinches of red pepper flakes to taste
  • 3 tsp arrowroot or organic corn starch mixed in a couple TB water to thicken
  • 4 cups of cooked long grain white rice to serve over (if you are grain free this is so delicious just plain or you could serve over a baked potato)
Instructions
  1. In a medium sauce pan bring the juice, ketchup, vinegar, coconut aminos, honey, and red pepper flakes to a boil and reduce to a simmer for about 10-15 minutes.
  2. While the sauce is simmering, sauté your onion and snap peas with a few big pinches of sea salt in about 3 or 4 TB of butter or coconut oil for about 10 minutes and then add the peppers which don’t take as long to cook, for a few minutes.
  3. When the sauce has simmered about 10 or so minutes, add the arrowroot to the sauce and bring up the heat to thicken – keep stirring.
  4. Add the sauce and chicken to the pan with the veggies and combine and heat through.
  5. Serve over the cooked rice if you wish.
Recipe by the SIMPLE moms at https://www.thesimplemoms.com/a-simple-real-food-recipe-sweet-and-sour-chicken-and-rice/