Sunday, September 11, 2016

Sweet N Sour Chicken - Phase 1 and 3

This is not a traditional version but my own. It is sweet, sour, hot, salty, and super quick to make once the veggies are prepped. Add whatever veggies you want that are phase compliant if you are following FMD. You can serve this over quinoa in Phases 1 & 3, or brown rice if you make it for Phase 1.
This can also be served over cauliflower "rice" in Phase 3



Sweet N Sour Chicken
Phase 1 & 3

*Omit oil for P1

16 oz chicken breast, cubed small
1 cup pineapple chunks (phase 1 lunch only)
1 cup sliced carrot
1 cup sliced celery
3 cups diced bell pepper- any color
1 cup diced zucchini
1 cup diced onion
1 T minced fresh ginger
1 T minced fresh garlic
1/8 tsp rep pepper flakes
1/2 cup sliced green onions
1/3 cup chopped fresh cilantro
1 1/4 cup chicken stock
1 T arrowroot powder
1/4 c tamari
1 T black pepper
2 T olive oil, divided, P3 only
zest of one orange
2-3 T zylitol or coconut sugar (p4 only)
juice of one lime
2 T vinegar

1 cup quinoa
1 cup water
1 cup chicken stock

Toast the quinoa in a sauce pan, stirring until it smells nutty. Add water and stock. Bring to boil, reduce to simmer and cover. Cook on low, covered, until done, about 13 minutes.



Heat a large skillet or wok over high heat. If it is P3, add 1 T olive oil and stir fry carrots and celery for 2 minutes. For P1, sauté with a little chicken stock or water. Add chicken and remaining oil and cook until chicken is browned. Add ginger, garlic, black pepper, pineapple (p1 Lunch only),orange zest and cook 1 minute. Add remaining vegetables except green onions, stir and cook 1 minute, still on high heat. Add tamari, vinegar and lime juice. Stir. Add 1 cup chicken stock and cook for another minute. Add xylitol. Stir arrowroot into remaining 1/4 cup chicken stock to make a slurry and add to pan, stirring until sauce thickens. Reduce heat and cook until veggies are as tender as you like. Remove from heat, stir in cilantro. Serve over quinoa and garnish with green onion.

Makes 4 standard servings.
Increase chicken to 24 ounces and add 3 more cups of veggies for over 40lb weight loss goal.

6 comments:

  1. Hopefully we will be trying this one tonight. I would like to put it on cauliflower rice, do you cook the rice or use it raw?

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  2. We did this recipe tonight. Big hit also, I do adapt the recipes a little as we don't do really hot or spicy stuff. I'm allergic to black pepper so we have been using white pepper instead, not easy to do since it is a lot hotter! We ended up doing the quinoa and it was a great choice. Maybe next time we can do the cauliflower rice! lol We will also be reducing the amount of white pepper because this was a little hot for us but still really good. We didn't have an orange either but next time will try to add it.

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  3. How do you cook the cauliflower rice?

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  4. This recipe was amazing!!! I love spicy recipes because it helps me meet my water intake for the day. Big hit with the Hubby, 18 year old daughter, and 16 year old son. We ate this meal with brown rice tonight. I will try with the quinoa next time. :) THANK YOU!!!

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