Sweet & Sour Chicken
A long time family favorite. The recipe calls for boneless breasts…….though sometimes we take a whole chicken and cut pieces of meat off.
Cook 4-6 chicken breasts at 350 degrees for about 20-25 minutes.
1/2 cup – sucanat (could use brown sugar)
1/2 cup – honey (could use white sugar)
2 T – Arrow Root or Tapioca starch (gmo Cornstarch replacements)
1 cup – Ketchup (we use organic)
2/3 cup – Vinegar (we use apple cider vinegar w/ the mother)
1/2 cup – cold water
Combine sucanat, honey, and arrowroot (or tapioca starch) in a medium saucepan. Stir in ketchup, vinegar, and water; bring to a boil. Cook and stir until thickened and clear. Place cooked chicken in roasting pan; pour about 1 1/2 cups of the sauce over chicken. Bake 30 minutes longer. Cut chicken into serving-size pieces; brush with remaining sauce. Yield: 6-8 servings.
Just a twist to Josh’s sweet and sour chicken. Add a few crushed red pepper flakes. Lastly stir in drained pineapple chunks before pouring over chicken.