Again, another delicious recipe! Tastes like take-out!! I hope you enjoy it as much as I do! Here is the link to the original recipe: http://www.agirlworthsaving.net/2013/08/paleo-sweet-and-sour-pork.html
1 lb of chicken, cut into roughly ½” x ½” pieces
¼ cup oftapioca flour
½ tsp sea salt
1 egg white
coconut oil for frying
1 small onion, diced
2 cloves garlic, diced
1 tbsp coconut oil
3 tbsp maple syrup or honey
2 tbsp of apple cider vinegar
1 tbsp ofcoconut aminos
1 cup of broth (i used the pineapple juice drained from the chunks)
½ tsp sea salt
¼ tsp of black pepper
½ green bell pepper, diced (i used a whole pepper, red, yellow and green)
2 medium roma tomatoes, diced
1 cup of diced pineapple (I used an entire small clan)
*** i also added mushrooms
In a medium bowl add the diced chicken, egg white, tapioca flour and sea salt and mix until well combined.
Place the coconut oil in medium size pan and heat the oil to 350 degrees; drop the batter in and fry until golden brown – roughly 5 – 8 minutes.
TIP – When you drop the chicken into the oil, it will stick to your pan. Scrape the bottom of the pan with a fork to loosen it after a minute.
Remove from the pan and set on a paper towel to drain the oil. Repeat until all the chicken is done. Set aside.
Basically I mixed all the sauce ingredients in a bowl and set aside. then i cooked my veggies separately. I like them crispy so I don't overcook them. Next when the veggies are done, I added my sauce ingredients which were already mixed. NOTE: I added about another tbsp or more of he coconut aminos and about a Tbsp of tapico starch to the sauce so it would thicken more.
Bring to a boil. Add in the pineapple, tomatoes and bell pepper. Mix to cover all the ingredients with the sauce, and allow to simmer for 5 minutes. At he last minute, add the chicken, that's if you like your batter crispy. Or you can add the chicken while the sauce is boiling. Serve over cauliflower rice and enjoy!