Ingredients
- 3 pounds chicken breast, cut into bite size pieces
- 3 cups cooked basmati rice
- 2 cups fresh pineapple diced into bite size pieces
- 3 medium sizes turnips cut into bite size cubes
- 1 squash cut into large half moons about half an inch thick
- 1 zucchini, cut into large half moons about half an inch thick
- 2 carrots,sliced into coins about ½ an inch thick
- 1 red onion, cut into bite size cubes
- 1 red pepper sliced into large cubes
- 1 inch piece of ginger, minced on a microplaner
- 3 cloves garlic, minced on a microplaner
- 1 pinch chili flakes
- 3 tbsp soy sauce
- 1 tsp sesame oil
- 1/4 cup pineapple juice
- 1/4 cup pineapple juice
- juice of half a lemon
- 1/2 jar Kame Sweet and Sour Sauce
- salt and pepper
- olive oil
- coconut oil
- salt and pepper
- 2 sliced scallions for garnish
- 3 heads broccoli cut into florets
- 1 tbsp powdered ginger
- salt and pepper
- olive oil
Recipe Description
It’s safe to say we all love the classic sweet and sour chicken. Full of sweet and tender chicken and crunchy vegetables the Chinese restaurant classic has become everyone’s favorite take out food. Unfortunately, it is typically breaded, deep fried and tossed in a sauce that is oozing with sugar and ingredients I cannot pronounce. I have been wanting to recreate this classic favorite at home for quite some time, but this past weekend I was re-inspired when I went to brunch for a friend’s “sprinkle”.
One of the best parts of being vegan right now is the trend that a lot of restaurants are developing towards including more and more plant based items on their menus. This particular restaurant we dined at in Evanston, was called Found Kitchen and Social House . For a darn good reason. Everything there is “found” locally, this includes the food, the furniture and even the people. They have a really strong mission statement and an incredible menu to match.
I had arrived after most of the other girls and they had already ordered several small plates. They had inadvertently ordered several vegan dishes that I ended up getting more orders of because of how delicious they were. They had an amazing swiss chard and kale salad tossed in a green goddess dressing with a flax cracker that I could not get enough of. And their roasted broccoli and cauliflower with harissa was out of this world (that recipe is coming soon.) But the crowning glory of the brunch was their summer vegetable stir-fry with chicken, pineapples and farmers market vegetables.
This dish was OFF THE HOOK! I picked out all the vegetables and devoured it in seconds along with the fragrant jasmine rice. There was a cornucopia of vegetables each succulent and crunchy. Multicolored carrots, sweet turnips and pineapple, delicate squash and savory red onions were all roasted to a gorgeous perfection and complimented the tangy sauce perfectly. It was not swimming in the sweet and sour sauce but instead just gently tossed in it.
August 7, 2015 2 COMMENTS (Edit)
ROASTED VEGETABLE SWEET AND SOUR CHICKEN WITH GINGER DUSTED BROCCOLI
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Classic Chinese restaurant style sweet and sour chicken has gotten a bad rep. But not this baby! Full of aromatic, colorful roasted vegetables and a zesty and easy sauce, this sweet and sour chicken will change your restaurant carryout habits forever!
Full of aromatic and colorful roasted vegetables and a zesty and easy sauce this sweet and sour chicken will change your restaurant carryout habits forever!It’s safe to say we all love the classic sweet and sour chicken. Full of sweet and tender chicken and crunchy vegetables the Chinese restaurant classic has become everyone’s favorite take out food. Unfortunately, it is typically breaded, deep fried and tossed in a sauce that is oozing with sugar and ingredients I cannot pronounce. I have been wanting to recreate this classic favorite at home for quite some time, but this past weekend I was re-inspired when I went to brunch for a friend’s “sprinkle”.
Side note…do you guys know what a sprinkle is? It’s a baby shower for your second baby. I mean really…this is what our lives have come down to… we do sprinkles as an excuse to get together to brunch and booze…this is what my life has come down to.
Full of aromatic and colorful roasted vegetables and a zesty and easy sauce this sweet and sour chicken will change your restaurant carryout habits forever!Anyhow…this past Saturday we all got together for a brunch to celebrate our friend’s preggo belly. And we boozed. And we ate. Al fresco in the gorgeous Chicago sun. I love summers in Chicago.
One of the best parts of being vegan right now is the trend that a lot of restaurants are developing towards including more and more plant based items on their menus. This particular restaurant we dined at in Evanston, was called Found Kitchen and Social House . For a darn good reason. Everything there is “found” locally, this includes the food, the furniture and even the people. They have a really strong mission statement and an incredible menu to match.
I had arrived after most of the other girls and they had already ordered several small plates. They had inadvertently ordered several vegan dishes that I ended up getting more orders of because of how delicious they were. They had an amazing swiss chard and kale salad tossed in a green goddess dressing with a flax cracker that I could not get enough of. And their roasted broccoli and cauliflower with harissa was out of this world (that recipe is coming soon.) But the crowning glory of the brunch was their summer vegetable stir-fry with chicken, pineapples and farmers market vegetables.
Full of aromatic and colorful roasted vegetables and a zesty and easy sauce this sweet and sour chicken will change your restaurant carryout habits forever!
This dish was OFF THE HOOK! I picked out all the vegetables and devoured it in seconds along with the fragrant jasmine rice. There was a cornucopia of vegetables each succulent and crunchy. Multicolored carrots, sweet turnips and pineapple, delicate squash and savory red onions were all roasted to a gorgeous perfection and complimented the tangy sauce perfectly. It was not swimming in the sweet and sour sauce but instead just gently tossed in it. It was insanely delicious and I ordered a second serving immediately after we devoured the first.
Full of aromatic and colorful roasted vegetables and a zesty and easy sauce this sweet and sour chicken will change your restaurant carryout habits forever!
When I went to re-create this dish at home I happened to choose a day when munchkin and I got home late and mama was a bit exhausted from running errands all evening after a crazy day at the office. So I decided to do something that I ordinarily do not do: I used a bottled sauce of sweet and sour sauce. (Cringe)
I used the Kame brand Sweet and Sour Sauce and I was quite pleased with how it tasted and their minimal ingredients on their ingredient list. I was planning on sprucing it up with some fresh flavors anyhow. Besides I bought it at Whole Foods so it had to be good right? (Don’t answer that)
30 minutes later I had an incredible sweet and sour chicken loaded with crispy oven roasted vegetables and a tangy sauce. All done without all the fat lent to deep-frying and dredging. Plus I whipped up a super quick and delicious side dish by just tossing broccoli florets with some powdered ginger, salt, pepper and olive oil.
Now THAT I can literally eat like popcorn! Flipping amazing! Tell me that isn’t one gorgeous meal?! Pleasing to the eyes and the palate. Enjoy everyone!
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