In a medium sized mixing bowl, combine sugar, ketchup, apple cider vinegar, white vinegar, soy sauce, and garlic salt. Place the chicken in a 9 x 13 greased baking dish. Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Mix the chicken and the sauce and it’s ready to be eaten or stored in the fridge or freezer. Dip chicken into cornstarch then coat in egg mixture. Stir ~30 more seconds afterwards until the sauce thickens. Stir shortly in between adding each tablespoon. Sprinkle the xanthan gum and liquid sweetener into the pan one tablespoon at a time. Bring it to a boil and let it simmer for 5 minutes.ģ. While the chicken is cooking, mix the tomato sauce, peaches, green beans, silverskin onions, sambal, asian seasoning mix and one tablespoon of salt (adjust if your seasoning mix already contains salt) in a large pan. Drop half a tablespoon of olive oil in a frying pan and cook the chicken in it until it becomes slightly brown.Ģ. Dice the chicken breasts and rub half a tablespoon of salt into them. If you are using pineapple tin, add the juice from the tin or swap it with lemon juice. Literally all the ingredients are healthy.ġ. Sweet and Sour Sauce In a small bowl, mix brown sugar, white vinegar, tomato ketchup, tomato puree, and salt to taste. Zero calorie sweetener based syrups are best for the canned peaches and will save you a lot of calories, but we didn’t use these because they’re hard to find. If you can’t find passata di pomodoro, you can use regular tomato sauce with some salt and basil instead. Since everything can be bought in bulk and stored easily, this recipe has made its way into many of our clients’ meal plans.Īlmost all Asian seasoning mixes work well in this recipe. When bulking, you can also add white rice with extra sauce. The sweet and thick, almost jelly like sauce combined with the sour and spicy ingredients make this an extremely tasty cutting recipe.
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