Sweet and sour chicken
This is my version of sweet and sour chicken. You won’t feel heavy or gross after and you will love the light flavors. This reheats remarkably well because you are cooking the chicken until it is just done, not overcooking. If it is quicker for you, you can put all the ingredients in a food processor or blender instead of chopping it all! If you don’t like cilantro or peanuts you can use cashews, almonds and fresh mint or basil or just eat as is!
Course: Main Dish
Cuisine: Poultry
Special Diet: Dairy Free, Soy Free, Sugar Free
Servings: people USA imperial/metric conversion:
Print Recipe
  1. Cut the pargiot into 2 inch pieces. Place in bowl and add ⅛ cup of flour and 1 teaspoon salt. Mix well.
  2. Prepare a large skillet on high heat. Add the olive oil and get hot. Add the pargiot pieces, as many as will fit in the pan without overlapping too much. Cook in batches. Sear for 2 minutes per side. Remove from pan, place back in bowl and add remaining ⅛ cup of flour and mix well.
  3. Add the rest of the ingredients (except the cilantro and peanuts) to the skillet and use a wooden spoon to deglaze the pan, scraping up all the brown chicken bits from the bottom of the pan. Let cook for 10 minutes on high heat.
  4. Add the chicken back in and cook for 4 more minutes. Salt to taste.
  5. Add the cilantro and peanuts right before serve. Eat hot.
Notes & Tips:

Serve with rice, quinoa, couscous or mashed cauliflower to soak up all its juices. If you want to use cornstarch instead of flour you can and it will come out more like the sweet and sour chicken you are used to, I just don’t ever have cornstarch in the house, so I used whole wheat flour instead.