Sweet and Sour Chicken with Cauliflower

Description

This sweet and sour chicken recipe is an easy stir-fry with bell pepper, pineapple and J&A Sweet Cauliflower that is packed with sweet and tangy flavor!

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4

Ingredients:

For the sweet and sour chicken:

1 pound chicken breast meat cut into 1 inch pieces (about 2 breasts)

1 tablespoon soy sauce

1/2 teaspoon garlic powder

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 cup cornstarch or more, if needed

1/4 cup canola oil or other neutral tasting oil (for frying)

1 bell pepper, diced (any color is fine)

1/2 cup diced pineapple, canned or fresh

1 cup J&A Sweet Cauliflower (drained)

1/2 cup diced red onion from about 1 small or 1/2 large onion

Sesame seeds and green onion for garnish, optional

Cooked rice or noodles for serving, optional

For the sweet and sour sauce:

1/4 cup brown sugar

1/4 cup honey

1/4 cup ketchup

1/4 cup rice vinegar

1/4 cup water or pineapple juice, see notes

1 teaspoon Sriracha more or less, depending on spicy preference

1 tablespoon soy sauce

1 teaspoon garlic powder 

Directions:

1. In a medium bowl, mix together the soy sauce (1 tablespoon), garlic powder (1/2 teaspoon), kosher salt (1/2 teaspoon), and black pepper (1/4 teaspoon). Add the diced chicken to the bowl and toss to coat. Allow to marinate for at least 5 minutes.


2. While the chicken is marinating, mix together all the ingredients for the sweet and sour sauce in a small bowl or glass measuring cup (1/4 cup brown sugar, 1/4 cup honey, 1/4 cup ketchup, 1/4 cup rice vinegar, 1/4 cup water, 1 teaspoon Sriracha, 1 tablespoon soy sauce, and 1 teaspoon garlic powder). This is also a good time to dice the pepper and onion, if you haven't already.


3. Sprinkle the cornstarch (1/4 cup) on top of the chicken and toss to coat each piece evenly. Use a couple tablespoons more if there isn't enough to coat each piece.


4. Heat the canola oil (1/4 cup) in a large skillet or wok (I prefer nonstick) over medium-high heat. Add the chicken and fry until crispy and fully cooked, flipping occasionally, about 5-8 minutes. Once fully cooked, remove to a plate.
   
   Add the diced bell pepper, diced red onion (1/2 cup), and diced pineapple (1/2 cup) to the skillet. Sauté over medium-high heat until browned and softened, about 3-5 minutes.
   
   Turn the heat to medium-low and pour the sauce into the skillet. Stir and simmer until sauce has thickened a bit, about 2 minutes.
   
   Add the chicken back into the skillet along with the J&A Sweet Cauliflower and stir to coat in the sauce and veggies until hot.
   
   Serve over cooked rice or noodles, or in lettuce wraps for a low-carb version, garnished with sesame seeds and sliced green onions (optional).