I spent about an hour trying to figure out how to pull together this recipe and had a lot of help and “no’s” from my friend Kim in the process. I’m trying to do a gluten free diet for a few weeks for myself to see if it helps with my weight loss and to see if I start feeling better overall.
I was recently sent Lil’ Shuga to try as a sugar replacement. I had to use it in this recipe, because I only had 1/4 cup of honey left in the house. Lil’ Shuga is an Organic, unrefined, vegan friendly, gluten free and non-gmo sugar substitute. It’s made from organic cane sugar syrup and organic stevia extracts. You use it as 1/2 of the sugar that a recipe calls for. So this recipe calls for 3/4 cups of honey for the sauce so I used 1/2 cup of Lil’ Shuga because I didn’t have an 1/8 cup. It didn’t work for me, I could still taste the substitute in the recipe, but my family didn’t notice; they loved it and ate seconds!
This is definitely not a quick meal to make, but I think it’s worth it in the end. Little Man and Monkey both really love this meal. (I’ve made it before today with less “clean” ingredients.) As you can see in the picture, Monkey started off helping me, but lost interest really quickly. It probably took me about 1 hour 20 minutes to make the recipe from start to finish. There were about 20 minutes in there at the end that I was just waiting for the chicken to finish cooking, so I caught up on all the dishes it took to make it.
Sweet and Sour Chicken with Fried Rice Recipe
Ingredients
Sweet and Sour Chicken
- 3-4 boneless skinless chicken breasts
- salt and pepper
- 1 cup arrowroot
- 3 eggs beaten
- 1/2 cup coconut oil
- 3/4 cup honey
- 1/2 cup tomato sauce
- 1/2 cup white vinegar
- 1 tablespoon soy sauce gluten free
- 1 teaspoon garlic salt
Fried Rice
- 3 cups cooked white rice
- 3 tablespoons sesame oil
- 1 cup frozen peas and carrots thawed
- 1 small onion chopped
- 2 teaspoons minced garlic
- 2 eggs slightly beaten
- 1/4 cup soy sauce gluten free
Instructions
Sweet and Sour Chicken
-
Preheat your oven to 325 degrees.
-
Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste.
-
Dip chicken into the arrowroot powder to coat then dip into the eggs.
-
Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through.
-
Place the chicken in a 9x13 baking dish.
-
Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken.
-
Bake for one hour and turn the chicken every 15 minutes while baking.
Fried Rice
-
On medium high heat, heat the oil in a large skillet or wok.(I used the same cast iron skillet that I made my chicken in)
-
Add the peas/carrots mix, onion and garlic. Stir fry until tender.
-
Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled.
-
Now add the rice and soy sauce and blend all together well.
-
Stir fry until thoroughly heated.
-
Enjoy!
I haven’t done much baking since Christmas to try out the Lil’ Shuga in that. If I do, I’ll update you on how I like it in baking over cooking. You can buy Lil’ Shuga on the Hey Shuga website for $9.99 for a 8.5 oz bottle.
Note: I was given Lil’ Shuga to review but no other compensation. All opinions are my own.
It looks delicious, but Colin can’t eat soy, so I won’t be making this one.
Yum! I love anything sweet & sour.
Yum! This is something my whole family would LOVE! It looks delicious! would love to try and make this 🙂
I love sweet and sour chicken. Thank you for the recipe!
I so want to try this! Our older girls are asking to go gluten free. Thanks!