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!
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- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt pink Himalayan
- 2 pounds pargiot cut into pieces
- 1/4 cup whole wheat flour or spelt flour
- 4 cloves garlic peeled and finely chopped
- 1 red bell pepper finely chopped
- 1 chili pepper finely chopped, seeds removed for less heat
- 1 onion finely chopped
- 1 tablespoon fresh ginger finely chopped
- 1/2 cup pineapple chopped (fresh, canned or frozen)
- 3/4 cup rice wine vinegar
- 3 tablespoons honey
- 1/2 cup fresh cilantro chopped (optional)
- 1/2 cup salted peanuts (optional)
- Cut the pargiot into 2 inch pieces. Place in bowl and add ⅛ cup of flour and 1 teaspoon salt. Mix well.
- 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.
- 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.
- Add the chicken back in and cook for 4 more minutes. Salt to taste.
- Add the cilantro and peanuts right before serve. Eat hot.