If like me, you used to like the occasional take away but are adverse to all the gluten and carbohydrate laden (as well as most probably defrosted/microwaved) food that comes along with it, cooked by someone else in an often questionably clean takeaway, then this healthy and delicious, freshly made sweet and sour chicken with cauliflower rice is just for you!
Long before going paleo, I used to love getting a Chinese takeaway.
I mean seriously love it.
On an almost daily basis after school, my friend and I would either get two jumbo sized pancake rolls with special fried rice or get chips with curry sauce… along with two jumbo sized pancake rolls!
If it wasn’t Chinese, then it would be Italian pizza with garlic bread, or we’d go Indian and eat loads of samosas…
Looking back, I’m seriously amazed at how much we used to put away!
However, it was all good because it was back in the day when – much like now – it was fashionable to be larger than a size zero (or ‘thick’ as the boys would affectionately put it), which was just as well really, what with the amount of fast food we used to chow down!
Nowadays, I really don’t do takeaways, not solely because of my paleo diet lifestyle, but also due to the fact that a majority of fast food restaurants are just so unhealthy!
That doesn’t mean that my penchant for Chinese food has diminished, oh no. However, supermarket versions of takeaways that you heat up at home never really cut it for me. In fact they are short of culturaly blasphemous, as far as I’m concerned. No offense but things like onion bahjis should be strictly left to take aways or be home-made, never supermarket bought.
Likewise Chinese food is the same. If you’re not buying it in a take away, then you really have to make it yourself.
Buying supermarket ‘style’ takeaways are always a let down as they are never truly authentic, however much the stores try to label them as such.
So with that in mind, when craving something Chinese, I had to make this authentic Chinese sweet and sour chicken.
I’ve always loved a bit of sweet and sour chicken when ever ordering a takeaway but as I’m quite particular about how my chicken is cooked, I have never ordered it quite that often
The sweet and sticky sauce, combined with the deliciously flavoured meat that’s crunchy on the outside from the authentic coating really is something else!
Then there’s the accompanying rice made from cauliflower to cater to the paleo diet.
Both the authentic tasting sweet and sour chicken and cauliflower rice combine to make this a really tasty meal that I know you’ll love. It’s ready in less than thirty minutes, low in fat and of course, gluten-free!
You can subsidise the chicken for pork which is just as nice, too.
- 2 chicken breasts cut into small cubes
- 1 whole cauliflower, grated or blended until a rice consistency
- 3 tbsp. extra virgin olive oil
- Pinch of salt and pepper
- 3 tbsp. extra virgin olive oil
- 1 onion, finely chopped
- 1 tbsp. garlic powder
- 1 tbsp. grated ginger
- 1 cup chicken stock
- ¼ cup apple cider vinegar
- ½ cup honey/coconut sugar/syrup
- 4 tbsp. tomato puree
- ½ tbsp. salt
- 1 tbsp. black pepper
- 1 cup arrowroot/corn starch
- 1-2 tsp. salt
- 1-2 tsp. black pepper
- 1 tsp. garlic powder
- 2 eggs
- A handful of chopped spring onions
- A sprinkle of sesame seeds
- Fry the onion, garlic and ginger in the oil for a few minutes until soft.
- Add the remaining ingredients and simmer for approximately twenty minutes until you have a slightly thick consistency.
- In the meantime, in a bowl add and mix in the salt, pepper and garlic powder to the arrowroot powder.
- In a separate bowl whisk the eggs until frothy.
- Coat the chicken pieces in the egg and then coat them in the flour. Place the coated chicken aside and heat a frying pan.
- Add some oil and when hot, add the chicken pieces, a little at a time to enable even cooking.
- Fry for approximately 10 minutes or until the chicken pieces are cooked through, golden brown and crispy on the outside. Turn the heat down if needed to avoid cooking the chicken pieces too quickly.
- Continue until all the chicken is fried, before adding to the sauce and cooking everything for a further five minutes.
- Whilst the sweet and sour chicken is cooking, take the cauliflower rice, season with the salt and pepper and heat up in a pan with a little oil for a few minutes.
- Remove before too much liquid is produced and the cauliflower starts to get mushy.
- Serve the rice with the sweet and sour chicken and garnish with the chopped spring onions and sesame seeds.