![]() ![]() If you have pineapple juice from dicing the pineapple or from canned pineapple, you can use it in the sauce in place of the water and reduce the sugar by a little bit so it’s not wasted.For 100% gluten-free, be sure to use gluten-free soy sauce.For a lower-sugar version, reduce brown sugar and honey to 2 tablespoons each.For a lighter, lower fat version, you can reduce the oil to 1-2 tablespoons, which will work best with a nonstick skillet.Mushroom Chicken Stir Fry (from Omnivore’s Cookbook)ĭid you know commenting and rating recipes is one of the best ways you can support your favorite food bloggers? If you made this recipe, please click the stars below to comment and Rate this Recipe and/or share photos on social media using the hashtag #bowlofdelicious or tagging Looking for a vegan version? This recipe was inspired by the vegan Sweet and Sour Tofu Recipe from Jessica in the Kitchen.Hunan Pork and Tofu Stir Fry (from The Woks of Life).The granulated sugar does help thicken the sauce, but 100% honey can also be used if you prefer natural sweeteners. If you want to reduce the amount of sugar, I recommend 2 tablespoons of brown sugar and 2 tablespoons of honey. Yes, you can! This recipe is absolutely DELICIOUS, but it does have more sugar than most of my recipes. Now you’re ready to serve! I like to garnish with sesame seeds and sliced green onions. Finally, add the chicken back into the skillet and stir to coat.Pour in the sauce and simmer it until thickened a bit.Add the peppers, pineapple, and onions to the skillet and cook until they are softened and starting to brown.Cook the chicken until crispy in canola oil in a large skillet or wok.Sprinkle cornstarch on the chicken and stir to coat every piece thoroughly.Mix the sweet and sour sauce in a small bowl of glass measuring cup- brown sugar, honey, rice vinegar, water (or pineapple juice), Sriracha, ketchup, soy sauce, and garlic powder.Let it sit for at least 5 minutes while you prep other ingredients, such as chop the peppers and onions and mix the sauce. First, marinate the chicken in a mixture of soy sauce, black pepper, salt, and garlic powder. ![]() Another Asian-style hot sauce, like chili garlic paste, can be used instead of Sriracha, or omitted for a mild version. You can sub the brown sugar and/or honey with other sugars or maple syrup, and you can use white or apple cider vinegar instead of rice. Brown sugar, honey, ketchup, rice vinegar, and Sriracha – for the sauce.You can also use olive oil if you prefer, but it may add a different flavor. Canola oil – for frying, or another neutral tasting oil.Pineapple – fresh or canned, and the juice can also be used (see recipe notes). ![]() And yellow, white, or the light and white parts of scallions can be used instead of red onion.
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