SWEET AND SOUR CHICKEN ENJOY DAN:

                   SWEET AND SOUR CHICKEN by CHEF DAN:

Serves 4

CHICKEN BREADING:

1 pound boneless and skinless chicken breasts

3-eggs

1-cup almond flour

1/2-cup cornstarch

1/2-teaspoon garlic powder

1/4-teaspoon EACH sea salt, pepper, garlic powder, ginger powder, and cumin

SWEET AND SOUR SAUCE;

1/2-cup pineapple juice from (20 Oz) can pineapple tidbits listed below

1-Onion, diced

1/4-cup EACH apple cider vinegar, and ketchup

1 tablespoon soy sauce

1-1/2-teaspoons EACH curry powder and turmeric

1/2-teaspoon sea salt

2 tablespoons honey or pure maple syrup

2 tablespoons olive oil

2 bell peppers, cut into 1-inch chunks

2 garlic cloves, minced

1/2-teaspoon red pepper flakes

VEGETABLES/ PINEAPPLE:

1 (20 Oz) can pineapple tidbits

2 bell peppers, chopped

DIRECTIONS: (PREHEAT OVEN TO 350 F)

1.   Cut chicken breasts into 1-inhch pieces: season with salt and pepper.

2.   Add chicken to eggs and coat them and then add to a Ziploc bag.

3.   Add flour to bag of chicken, cornstarch and next 6 ingredients.

4.   Shake bag to evenly coat.

5.   Add sweet and sour ingredients to a skillet, bring to a boil.

6.   Then simmer, stirring occasionally for about 15 minutes.

7.   Set aside.

8.   In a wok over high-heat add oil and when sizzling.

9.   Add chicken, onion; sauté 4 minutes; transfer to prepared baking dish.

10.                In a bowl add pineapple, bell peppers and sweet and sour sauce.

11.                Mix well to combine.

12.                Pour over chicken in the baking dish, bake for about 50 minutes.

13.                Serve over Jasmine rice.

14.                 

ENJOY DAN:                                                                       HALLELUJAH!!