This sweet and sour chicken is baked, not fried, so is healthier as well as delicious! The soy sauce substitute in my frig was running out of time and rather than freeze it, I decided to try a new recipe and here’s the result. Served over the vegetable fried rice (see earlier blog), this is a hearty, well balanced, fairly easy dinner. Since the chicken needs to marinate in the sauce for at least 2 hours, plan ahead. Serves 2-4 depending on how much chicken is used.
In a gallon zip-lock bag mix:
1/2 cup soy sauce substitute
1/4 cup rice vinegar
1/4 cup water
1 tablespoon minced garlic
2 teaspoons mustard powder
1/2 cup date sugar
1/4 dry ginger or 1/2 teaspoon freshly grated ginger
1/2 teaspoon salt
Mix thoroughly. Taste and adjust vinegar and/or sugar to your taste before adding:
1 1/2 to 2 pounds boneless skinless chicken thighs
Refrigerate and let marinate at least 2 hours or up to 24 hours.
Heat oven to 350 degrees. Spray a 9×9″ baking dish with non-stick cooking spray. Add the chicken and marinade to the dish making sure the chicken pieces don’t overlap. The marinade will cook as well so no need to worry about bacteria from sitting in the frig with chicken but if it concerns you, simply save out a 1/2 cup of marinade before adding the chicken to pour over the chicken once its in the baking dish.
Bake for 45 minutes – 1 hour. Serve with rice or the vegetable fried rice. Garnish with scallions.
cookingwithoutallergens 