Post by Loupy on Jan 8, 2019 22:16:25 GMT -7
Skillet Sweet and Sour Chicken (Whole30)
From: Jessica Beacom @ therealfoodrds.com/skillet-sweet-and-sour-chicken-whole30/
Though I work from home at my dream job, I’m no different than any other working parent out there. I often skip lunches, eat while answering emails, feel guilty for taking time out of my workday to head to the gym, and I often stress about what’s for dinner when I haven’t made time for meal prepping or when life throws me a curve ball. I’m essentially the average, over-worked, over-scheduled modern day parent so I know what a struggle it is to get the entire family around the table to share a meal. But let me tell you, it’s worth the effort because it’s often the only time in the day when I can connect with my kids without the distraction of social media, carpools, etc. If you teach your kids to cook when they’re young, you’ll reap the rewards later on when you can take a night off from cooking and let them put dinner on the table for you.
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Serves: 5
Serving size = 1 cup
INGREDIENTS
1½ lbs. boneless, skinless chicken breast, cut into 1-inch chunks
1 Tbsp. + 2 tsp. avocado oil (or other cooking fat of choice)
1/2 tsp. salt
1/8 tsp. black pepper
1½ Tbsp. arrowroot starch
1 14-ounce can pineapple chunks in 100% juice; drained and 3/4 cup juice reserved*
2 medium bell peppers, any color, cut into small chunks
1 small sweet onion, cut into small chunks
2 medium carrots, peeled and very thinly sliced
1/3 cup Tessemae’s Organic Ketchup
1/2 cup pineapple juice (reserved from pineapple after draining)
3 Tbsp. rice vinegar or apple cider vinegar
1/2 tsp. garlic powder
1/2 tsp. ground dried ginger
2 green onions, thinly sliced (optional)
Sesame seeds for garnish (optional)
Instructions:
Place a large skillet over medium-high heat.
While the skillet heats up, place chicken chunks in a bowl and toss with 1/2 Tbsp. arrowroot starch, salt, and pepper.
When skillet is hot, add 1 Tbsp. oil and reduce heat slightly.
Add chicken and cook for 2-3 minutes with stirring.
Flip chicken pieces when they release easily from the pan and are lightly browned.
Continue cooking until chicken is almost cooked through.
Transfer chicken to a plate and return pan to medium-high heat.
Add 2 tsp. oil to hot pan then add sweet onions and carrots.
Sauté, stirring frequently, 4-5 minutes or until vegetables start to soften.
Add bell peppers and continue to cook an additional 5-6 minutes, stirring frequently.
While the veggies are cooking, combine ketchup, rice vinegar, garlic powder, and dried ginger.
In a separate bowl, whisk 1 Tbsp. arrowroot starch into pineapple juice, then whisk this into the ketchup mixture to make the sauce.
When veggies are crisp-tender, add chicken and pineapple chunks to the pan.
Add sauce and cook, stirring, 1-2 minutes or until sauce thickens.
Nutritional Information
(does not include the cauliflower rice)
Calories: 297
Fat: 9g
Sodium: 418g
Sugar: 22g
Fiber: 5g
Carbs: 31g
Protein: 29g
From: Jessica Beacom @ therealfoodrds.com/skillet-sweet-and-sour-chicken-whole30/
Though I work from home at my dream job, I’m no different than any other working parent out there. I often skip lunches, eat while answering emails, feel guilty for taking time out of my workday to head to the gym, and I often stress about what’s for dinner when I haven’t made time for meal prepping or when life throws me a curve ball. I’m essentially the average, over-worked, over-scheduled modern day parent so I know what a struggle it is to get the entire family around the table to share a meal. But let me tell you, it’s worth the effort because it’s often the only time in the day when I can connect with my kids without the distraction of social media, carpools, etc. If you teach your kids to cook when they’re young, you’ll reap the rewards later on when you can take a night off from cooking and let them put dinner on the table for you.
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Serves: 5
Serving size = 1 cup
INGREDIENTS
1½ lbs. boneless, skinless chicken breast, cut into 1-inch chunks
1 Tbsp. + 2 tsp. avocado oil (or other cooking fat of choice)
1/2 tsp. salt
1/8 tsp. black pepper
1½ Tbsp. arrowroot starch
1 14-ounce can pineapple chunks in 100% juice; drained and 3/4 cup juice reserved*
2 medium bell peppers, any color, cut into small chunks
1 small sweet onion, cut into small chunks
2 medium carrots, peeled and very thinly sliced
1/3 cup Tessemae’s Organic Ketchup
1/2 cup pineapple juice (reserved from pineapple after draining)
3 Tbsp. rice vinegar or apple cider vinegar
1/2 tsp. garlic powder
1/2 tsp. ground dried ginger
2 green onions, thinly sliced (optional)
Sesame seeds for garnish (optional)
Instructions:
Place a large skillet over medium-high heat.
While the skillet heats up, place chicken chunks in a bowl and toss with 1/2 Tbsp. arrowroot starch, salt, and pepper.
When skillet is hot, add 1 Tbsp. oil and reduce heat slightly.
Add chicken and cook for 2-3 minutes with stirring.
Flip chicken pieces when they release easily from the pan and are lightly browned.
Continue cooking until chicken is almost cooked through.
Transfer chicken to a plate and return pan to medium-high heat.
Add 2 tsp. oil to hot pan then add sweet onions and carrots.
Sauté, stirring frequently, 4-5 minutes or until vegetables start to soften.
Add bell peppers and continue to cook an additional 5-6 minutes, stirring frequently.
While the veggies are cooking, combine ketchup, rice vinegar, garlic powder, and dried ginger.
In a separate bowl, whisk 1 Tbsp. arrowroot starch into pineapple juice, then whisk this into the ketchup mixture to make the sauce.
When veggies are crisp-tender, add chicken and pineapple chunks to the pan.
Add sauce and cook, stirring, 1-2 minutes or until sauce thickens.
Nutritional Information
(does not include the cauliflower rice)
Calories: 297
Fat: 9g
Sodium: 418g
Sugar: 22g
Fiber: 5g
Carbs: 31g
Protein: 29g
