After our Cashew Chicken treat this past weekend, we’ve been on a bit of an Asian kick. I love coming up with ways to Paleo-ify (is that a word?) our take-out favorites. So often they are overly breaded, fried and salt and sugar-laden, so it’s fun to come up with ways to achieve the flavor without all the filler. While I will freely admit that there is no perfect substitute for legit take-out in all its saucy glory, This definitely hit the spot.
Adapted from Twenty-something Misadventures
3 cups fresh pineapple, chopped, (finely chop 1 cup) – you can use canned, but it’s so much better fresh
3/4 cup apple cider vinegar
1/8 cup tomato, in one piece
1/4 teaspoon freshly grated ginger
1/4 teaspoon Braggs liquid aminos
2 tablespoons coconut sugar
Arrowroot powder to thicken sauce to desired consistency
2 chicken breasts
1 teaspoon coconut oil
1 large green Bell Pepper, chopped
1/2 onion, sliced into bite-sized pieces
- Add cup of finely chopped pineapple, apple cider vinegar, soy sauce and coconut sugar to a medium sauce pan and bring heat to a simmer and stir until thoroughly blended. Add ginger and tomato. Bring mixture to a boil and cook until sauce begins to thicken. Reduce heat and remove tomato. Mix arrowroot powder with a tablespoon or two of cold water and slowly add to the sauce until it reaches the desired consistency/thickness.
- In a large skillet, add coconut oil and chicken and cook over medium-high heat until chicken is cooked trough. Add onion, pineapple and green pepper and continue stirring until green pepper begins to soften.
- Pour sauce evenly over chicken and vegetables. Stir until thoroughly blended and continue simmering for a few minutes, adding additional arrowroot if desired to thicken.
Makes 4 servings.
Sweet. Sour. Winning. It’s hard not to miss the breading on the chicken, but the flavors are so fresh it almost makes up for it. Neil and I have often said in this journey that it’s amazing how much more flavor exists when you subtract bread and cheese from any recipe.
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