Sweet and Sour Chicken with Summer Vegetables
_Chicken:
2 TBSP oil or melted lard/butter
1 TBSP arrowroot powder
2 teaspoons gluten-free soy sauce or fermented coconut sauce
2 teaspoons dry sherry
1 lb boneless skinless chicken breasts, sliced thin
Sweet and Sour Sauce:
3 TBSP red wine vinegar
juice from 1 orange (about 1/3rd cup)
2 TBSP sugar
3 TBSP ketchup (organic preferred)
1 TBSP arrowroot powder
1/2 teaspoon sea salt
Stir Fry:
2 TBSP lard or oil
2 large carrots, sliced 1/4-inch thick
1 medium zucchini, sliced and quartered
1 medium summer squash, sliced and quartered
3 cloves garlic, minced
1 green onion, sliced thin
1. Prepare the chicken: in a large bowl, rectangular dish or plastic bag, combine oil, arrowroot, soy sauce, and sherry. Add chicken, stir to coat and let the chicken marinate while preparing remaining ingredients.
2. In a small bowl, stir together minced garlic and green onion; set aside. In a medium bowl, whisk together ingredients for sauce: red wine vinegar, orange juice, sugar, ketchup, arrowroot powder and sea salt; set aside.
3. Heat 1 TBSP lard/oil in a large non-stick skillet over medium-high heat. Add chicken and cook until lightly browned on all sides until cooked through or 165 degrees, about 3 minutes. Be sure not to overcook chicken as it does cook quickly. Transfer chicken to a bowl, cover and set aside.
4. Add carrots, zucchini, and squash to the skillet, and stir fry until vegetables are crisp-tender, about 5 minutes.
5. Add garlic and green onion and stir into vegetables. Return the chicken to the skillet and add the sweet and sour sauce. Simmer, stirring constantly, until sauce thickens, about 1 minute. Remove skillet from heat and serve.
2 TBSP oil or melted lard/butter
1 TBSP arrowroot powder
2 teaspoons gluten-free soy sauce or fermented coconut sauce
2 teaspoons dry sherry
1 lb boneless skinless chicken breasts, sliced thin
Sweet and Sour Sauce:
3 TBSP red wine vinegar
juice from 1 orange (about 1/3rd cup)
2 TBSP sugar
3 TBSP ketchup (organic preferred)
1 TBSP arrowroot powder
1/2 teaspoon sea salt
Stir Fry:
2 TBSP lard or oil
2 large carrots, sliced 1/4-inch thick
1 medium zucchini, sliced and quartered
1 medium summer squash, sliced and quartered
3 cloves garlic, minced
1 green onion, sliced thin
1. Prepare the chicken: in a large bowl, rectangular dish or plastic bag, combine oil, arrowroot, soy sauce, and sherry. Add chicken, stir to coat and let the chicken marinate while preparing remaining ingredients.
2. In a small bowl, stir together minced garlic and green onion; set aside. In a medium bowl, whisk together ingredients for sauce: red wine vinegar, orange juice, sugar, ketchup, arrowroot powder and sea salt; set aside.
3. Heat 1 TBSP lard/oil in a large non-stick skillet over medium-high heat. Add chicken and cook until lightly browned on all sides until cooked through or 165 degrees, about 3 minutes. Be sure not to overcook chicken as it does cook quickly. Transfer chicken to a bowl, cover and set aside.
4. Add carrots, zucchini, and squash to the skillet, and stir fry until vegetables are crisp-tender, about 5 minutes.
5. Add garlic and green onion and stir into vegetables. Return the chicken to the skillet and add the sweet and sour sauce. Simmer, stirring constantly, until sauce thickens, about 1 minute. Remove skillet from heat and serve.