Sweet and Sour Recipe - Tasty Fakeaway
This sweet and sour recipe makes for a great Saturday night meal. Over time we hope to create a fantastic Chinese Food style fakeaway menu like our Indian Banquet, and develop a great range of international paleo recipes to choose from.
Sweet and sour is a classic Chinese recipe, but more often than not the take away versions will contain a wealth of ingredients that aren't suitable for those following a paleo diet. Our version is not only clean but an absolutely delicious 'fakeaway' - takeaway without the junk.
Sweet and Sour Recipe - Nutritional Info
Like most good sweet and sour recipes ours uses bamboo shoots.
Bamboo shoots are a good source of Riboflavin, zinc, vitamin B6, copper and manganese. They are also a great source of phytochemicals such as lignans which are reputed to fight a wealth of nasties such as cancer, viruses, bacteria and fungi. Phenolic acid is another element of bamboo shoots that are great for our health with their anti oxidant and anti inflammatory properties.
If you've ever tried to get bamboo shoots to loose their crunch, you've tried in vain - their structure is such that no matter how long you cook them they will retain their texture.
Sweet and Sour Recipe - Ingredients - serves 6
Any veg that you have works well for this recipe, broccoli is especially good.
- 4 chicken breasts cut into slices
- 6 carrots, sliced diagonally
- 1 small can bamboo shoots, drained
- 1 can pineapple chunks in juice
- 750g mushrooms, sliced
- red and yellow pepper, sliced
- 1 large onion, sliced
- 1 tbsp apple cider vinegar (learn how to make you own)
- 1 tbsp honey
- 1 - 2 cups chicken stock depending on your preference for liquid
- 2 tbsp tomato purée
- 1 tsp coconut oil
- 1 clove garlic, crushed - optional
- 1 inch piece of ginger, finely chopped - optional
- 1 tsp coconut aminos - optional
- 1 tbsp sesame seeds - optional
- In a small bowl or cup mix together the apple cider vinegar, honey, coconut aminos and tomato purée. Put to one side.
- Heat the oil in a large frying pan.
- Brown the chicken a few pieces at a time, then put to one side.
- Gently fry the onions until softened then add the mushrooms, peppers plus the garlic and ginger (if using) to the pan and fry until lightly browned.
- Add the bamboo shoots, chicken and pineapple chunks to the pan and stir.
- Add the apple cider vinegar, honey, tomato purée and coconut aminos (if using) mixture to the pan and stir thoroughly so that the vegetables and chicken are nicely coated.
- Pour in the chicken stock, cover and leave to simmer gently for 20 minutes or until the chicken is cooked.
- Serve over a bed of egg fried cauliflower rice or paleo friendly gluten free noodles.
- Sprinkle with sesame seeds for some extra nutrition and texture.