Sweet-And-Sour Chicken

This sweet-and-sour chicken has been altered ever so slightly from The Mom and Me Cookbook by Annabel Karmel.

Special Diet Notes: Sweet-And-Sour Chicken

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, and peanut-free.

Sweet-And-Sour Chicken

 

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Author: Annabel Karmel

Ingredients

• 8 ozs. diced chicken breast
• ⅔ cups carrot matchsticks
• 1 cup sliced baby corn
• 1 cup trimmed green beans
• 1 cup white rice (we opted for brown)
• 2 tablespoons sliced green onions
• 4 tablespoons vegetable oil
• Batter:
• 1½ tablespoon corn starch
• 1 egg yolk
• 1 tablespoon dairy-free milk beverage
• black pepper

Sauce:

• 4 tablespoons chicken stock
• 2 tablespoons ketchup
• 1 tablespoon soy sauce or tamari
• 2 tablespoons rice wine vinegar
• 2 tablespoons superfine sugar

Instructions

1. Cook rice according to package directions.
2. Make the sauce by mixing together all the sauce ingredients in a bowl
3. Beat together the batter ingredients in another bowl
4. Dip the chicken in the batter, and then fry it in 2 tablespoons of oil over medium heat. Remove from the pan.
5. Next, stir-fry the carrots, baby corn, and beans in the remaining 2 tablespoons of oil for 4 minutes.
6. Add the sauce and boil for 1 minute. Then add the chicken and green onions and heat through.
7. Spoon a helping of sweet-and-sour chicken on top of a bed of rice.

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