Kitchen Kop’s Sweet & Sour Chicken or Pork Recipe (Real Food Wednesday)

I made this a lot before my “food conversion”, and it was my “signature” dish when friends and family came over.  Since I couldn’t find a good way to adapt the recipe, I didn’t make it anymore.  When I found out that beef tallow is a healthy cooking fat, and I learned a few more ways to tweak the recipe, I began making it again!  Keep in mind that the sauce is still pretty sweet, so it’s not a meal you should have often, but it’s a yummy treat once in a while.  And much better for you than what you’d eat at an oriental restaurant.  (By the way, be sure to enter the giveaway for a womba-sized $99.95 tub of beef tallow.)

Kitchen Kop’s Sweet & Sour Chicken Recipe

1.  Prepare the rice:

We like organic brown rice or germinated rice.  (More information on the benefits of germinated brown rice – along with another really tasty chicken recipe at that post, too.)  For extra nutrition, make it using homemade chicken broth .  (Which I keep on hand in the freezer.)

2.  Prepare the chicken or pork:

Cook bite-sized pieces of chicken or pork as instructed at this deep fried heaven post.

Visit my resources page for a healthy source of beef tallow (rendered beef fat) and healthy meats, and to see which items are on sale.

3.  Prepare the sweet and sour sauce:

Combine the following in a medium saucepan…

• 4  – 6 oz. cans pineapple juice – 24 oz. total (without HFCS)
• 1 t. sea salt
• 2 1/2 T. fermented soy sauce
• 5 T. organic corn starch (organic to avoid the GMOs)
• 1/4 c. + 1/8 c. palm sugar
• 6 T. organic raw apple cider vinegar

Heat until thick, stirring constantly.  (If you have a small family, you could easily halve this recipe.)  Add fruits and veggies of your choice and cook to desired consistency.  (I like mine to be a little crunchy.)  Here are some ideas, and try to look for local and organic produce whenever possible:  pineapple bits (if you buy the canned, it’s easy to find some without HFCS), green or other colored peppers, onions, mushrooms, cherry tomatoes (halved), julienned or sliced carrots.  Be creative!

Put it all together:

Spoon the sauce over the cooked meat and rice and enjoy!

• Have you read my husband, Kent’s, guest interview?
• More Chinese Recipes (For those of you who have missed Chinese food since switching to a more nourishing diet.)
• More about healthy fats/oils – scroll down and see if there’s any you’ve missed.
• Another post about adapting recipes along with a recipe for caramel corn.  But since then, I’ve decided Kettle Corn is tastier, easier to make, and with less sugar, too!

NOW GO VISIT CHEESESLAVE FOR MORE REAL FOOD WEDNESDAY POSTS & COMMENTS!

Also part of Things I Love Thursday!

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