Sweet and Sour Chicken Paleo, Gluten-Free

Sweet and Sour Chicken Colorful & Delicious

This recipe takes a bit of  time to prepare and cook the chicken, (about 25 minutes to prep and 20 minutes to cook)…BUT SO WORTH IT!  Serves about 4 unless you did what I did and kept nibbling on the crispy chicken pieces 🙂

• 4 boneless skinless chicken breasts, cut into cubes
• 1/2 cup whole grain millet flour, stone ground*
• 1/2 cup coconut flour*
• 1 cup finely ground almond meal/flour*
• 4 eggs, beaten
• 1 cup pineapple, cut into chunks ( Fresh is best, but I used canned in its’ own juice)
• ½ cup pineapple juice (I used the no sugar added juice from the can)
• 1 cup sweet bell pepper, chopped (I used a combination of red & green for color)
• 1 cup sweet Vadalia onion, chopped;
• 3 tbsp. honey; (optional) (Local is best)
• 2 tbsp. apple cider vinegar (I use Bragg’s)
• 2 green onions or scallions, thinly sliced
• ¼ cup chicken stock (Try to find one with no MSG)
• ½ cup  plus 2 TBS (or so) coconut oil ( I use Wildtree Organic Coconut oil, find it at mywildtree.com/myfatherswellness)
• Sea salt and freshly ground black pepper

Preparation

Bite size pieces make this dish cook uniformly.

• Cut chicken into bite-sized cubes.
• In a bowl, combine the flours and season with salt and pepper to taste.

• 

  Make sure to coat chicken as evenly as you can

• Dip each chicken cube in the beaten eggs; then coat with the flour mixture.
• Heat about 1/4 cup of coconut oil in a large skillet placed over  a medium heat.
• 

  Work in batches. Try not to crowd pan

  Cook the chicken until brown. Work in batches and do not over crowd your pan. Add more coconut oil as you go.

• Cook about 10 minutes or until cooked through, turn so chicken is browned on all sides.
• 

  So golden & delicious…I could not resist eating a few!

  Set the chicken aside to drain on a plate covered with paper towels

• Clean the skillet.
• Heat about 2 TBS coconut oil again over a medium heat & add the bell pepper and onion, and cook for 2 minutes.
• Stir in the pineapple chunks, pineapple juice, apple cider vinegar, chicken stock, honey (if using), and salt and pepper to taste.

Bring to a simmer. sauce will thicken some as it cooks down

 

• Bring to a simmer and cook until the sauce thickens.

 

 

 

•  If you want to keep your chicken crispy, after all you worked hard to get it crispy…GOOD JOB!…add the sauce individually to your chicken as you serve it
• Otherwise…Return the chicken to the skillet.  Lightly mix to coat. Serve warm with green onions sprinkled on top.
• If you are NOT doing Paleo or do NOT have to be gluten free, you can serve over  brown rice, or Orzo.
• *NOTE:  You can use any combination of nut or seed flours (or grain flours if you are not Paleo or do not require gluten free).  I like the subtle coconut taste.

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