I love Asian food!! Well, I pretty much love all culture food! Mexican, Italian, Cajun, etc etc! Asian is a hard one for me to work into my lifestyle, leaving out the white rice, sugar, noodles, etc. This dish my Nana would make for us on special occasions. I usually requested it on my birthday. She would serve it with Egg Foo Young (it’s a savory pancake with shrimp and bean sprouts and a sweet sauce, I am going to tweak that one soon). This recipe normally calls for lots of sugar and white rice. I changed that by adding the brown rice and using Truvia. Problem solved!! This is a tasty E meal for Trim Healthy Mama. It’s filling so you really don’t need a side dish but you could serve it with spicy green beans or an Asian salad.
While the veggies cook, make some brown rice.
Aren’t the colors beautiful! Love it!! Time for the sauce. Mix everything us. You can use the juice of a can of pineapple but make sure it’s just the natural juice, no sugar added!! Add the can of pineapple chunks into the dish or cut up some fresh pineapple into chunks and add it to the dish.
I use a little xanthan gum to thicken the sauce. Normally my grandmother would use corn starch but since I won’t be using that I needed something to thicken the sauce. The xanthan gum worked perfectly. It doesn’t take much at all. If you have glucomannan you could always use that. If you don’t care if its a thicker sauce or not you can leave it out. Also, if you would rather not have the juice, try chicken broth. It won’t have the same flavor but it would still work. Pour the juice over the chicken and veggies. Allow to simmer for 15 minutes.
This will easily feed 6 to 8 people! Add more chicken if you want it to go further!
SWEET N SOUR CHICKEN
3 chicken breasts cut into chunks
2 to 3 bell peppers sliced
1 onions sliced in rings
1 1/2 cups of pineapple chunks (save the juice from the can make sure it’s just the juice no sugar added)
1/2 cup vinegar
6 tbsp. liquid aminos
2 to 4 tbsp. Truvia or favorite sweetener to taste
2 tsp xanthan gum (or glucomannan if you have that or do with out but the sauce will be runny not thick)
salt to taste
water if needed to thin out the sauce (1 to 2 cups)
Cooked Brown Rice
Cut the chicken into chunks and cook in a big pot. Slice vegetables, onions into rings and bell peppers into strips. Save the juice from the can of pineapple chunks and set aside. Add the veggies to the chicken and cook for 10 minutes. Make the sauce: stir the truvia into the pineapple juice. Add the vinegar, liquid aminos. Stir the sauce while you add the xanthan gum. If you don’t have that or don’t want to use that, you can add a cup or so of cooked rice into the dish to thicken the sauce. That might work as well. Pour the sauce over the chicken mixture and add the pineapple chunks. Allow to simmer for another 10 to 15 minutes and add water if needed to thin the sauce down. Pour over cooked brown rice! Enjoy this yummy Asian dish!!