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


About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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