Full of aromatic and colorful roasted vegetables and a zesty and easy sauce this sweet and sour chicken will change your restaurant carryout habits forever!
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Roasted Vegetable Sweet and Sour Chicken with Ginger Dusted Broccoli

Full of aromatic, colorful roasted vegetables and a zesty and easy sauce this sweet and sour chicken will change your restaurant carryout habits forever!
Course Main Entree
Cuisine Asian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Author Mila Furman

Ingredients

Sweet and Sour Chicken

  • 3 pounds of chicken breast sliced into 1 inch cubes.
  • 3 cups of cooked rice to your liking Note 1, I prefer jasmine or basmati.
  • 2 cups of fresh diced pineapple cored and peeled; roughly 2/3 of a pineapple
  • 3 medium sized turnips cut into bite size cubes
  • 1 squash cut into large half moons about half an inch thick
  • 1 zucchini cut into large half moons about half an inch thick
  • 2 carrots sliced into coins about 1/2 an inch thick
  • 1 large red onion sliced into large cubes
  • 1 red pepper sliced into large cubes
  • 1 inch piece of ginger grated on a microplaner
  • 3 cloves of garlic grated on a microplaner
  • pinch of chili flakes
  • 3 tbsp soy sauce
  • 1 tsp sesame oil
  • 1/4 cup pineapple juice
  • juice of half a lemon
  • 1/2 a jar of Kame Sweet and Sour Sauce. Note 2
  • Salt and Pepper
  • coconut oil
  • olive oil
  • sliced scallions for garnish

Ginger Dusted Broccoli

  • 3 heads of broccoli cut into florets
  • 1 tbsp of powdered ginger
  • salt and pepper
  • olive oil

Instructions

  • Sweet and Sour Chicken
  • Preheat the oven to 450-degrees
  • Combine, turnips, squash, zucchini, carrots and onions on a sheet pan and toss with olive oil and plenty of salt and pepper.
  • Place into the oven for 20 minutes occasionally flipping them on the sheet pan so that they get even coverage. (Note 3)
  • While the veggies are roasting, add coconut oil to a large pan over high heat.
  • Season chicken pieces with salt and pepper, liberally, Add chicken to pan in batches ensuring not to crowd the pan. Brown the chicken evenly on all sides and remove. Lower heat to medium.
  • Ensure there is enough oil on the bottom of the pan. IF there is not, do not add more oil in, simply pour off some of the juice from the chicken that has been set aside.
  • Add red pepper and cook for 3-5 minutes, until soft.
  • Add ginger, garlic and chili flakes. Allow to cook for 2 minutes over low heat, ensuring not to brown.
  • Add pineapple and caramelize the pineapple.
  • Add chicken, soy sauce, sesame oil, pineapple juice, lemon juice and sweet and sour sauce. Bring to a boil.
  • Add roasted vegetables and stirfry everything together so it is nicely coated with the sauce.
  • Serve over rice and sprinkle with scallions.
  • Make extra and freeze!

Ginger Dusted Broccoli

  • Place broccoli florets on a sheet pan and toss with ginger, salt, pepper and olive oil.
  • Roast for 15 minutes until beautifully browned on all sides.

Notes

Note 1: I always have rice in my freezer. Then I always have extra to use when I need it. Just stick it in the microwave for 3 minutes and boom your side dish is ready to go.
Note 2: This just happened to be the one sauce I really like. I happened to have tasted many of their other products and was really pleased with all of them. But feel free to use any other sauces that you have found work for you.
Note 3: Sometimes I have found one side of my oven burns hotter. Usually it's the back of the oven. So I find that I need to rotate my sheet pan to ensure even browning and cooking. All ovens are different of course just make sure you know your oven.