Sweet and Sour 'Chicken' (Vegan, Paleo, Gluten-Free)
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Recipe type: Main
Prep time: 
Cook time: 
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Serves: 4
 
A healthier version of a classic Chinese takeaway dish this Sweet and Sour Jackfruit 'Chicken' is naturally coloured with beet powder, sweetened with coconut sugar, and free from meat, dairy, nuts, grains, and gluten.
Ingredients
  • Juice from 2 x 400g tins organic pineapple chunks (250ml)
  • ⅓ cup/95ml organic rice vinegar
  • ¾ cup coconut sugar (depending on how sweet you like it!)
  • 2 tbsp liquid aminos or gluten-free tamari sauce
  • 2 tbsp organic tomato paste
  • 2" piece fresh root ginger (peeled and cut into slices)
  • ½-1 tsp beetroot powder
  • ½ tsp Chinese five spice or 8 Chinese star anise
  • ¼ tsp garlic granules
  • Squeeze of lemon juice
  • 2 tbsp arrowroot flour
  • 3 tbsp water
  • 1-2 tbsp coconut oil
  • 1 small onion (sliced into chunks)
  • 1 tin jackfruit in water (if in brine soak overnight in water)
  • 1 x 400g tin organic pineapple chunks (drained)
  • ½ large red pepper (chopped)
  • ½ large green pepper (chopped)
  • ½ large yellow pepper (chopped)
  • 1 medium carrot (chopped)
Instructions
  1. Start by placing the pineapple juice, rice vinegar, coconut sugar, liquid aminos, organic tomato paste, fresh root ginger, beet powder, Chinese 5 spice (or star anise), and garlic granules into a heavy bottomed pan. Whisk the ingredients together until combined and then place on a low to medium heat. Bring to the boil stirring occasionally. Simmer for 10 minutes in order to infuse the flavours. Using a slotted spoon removed the slices of root ginger and place onto a chopping board to cool or alternatively discard altogether.
  2. Next mix together 2 tbsp of your arrowroot flour with 3 tbsp of water into a milky paste. Slowly pour the paste into the pan, stirring continuously, and continue to heat until thickened. Add a squeeze of lemon juice until you get your desired sourness level. Remove the pan from the heat and place to one side until needed later.
  3. In a large frying pan melt your coconut oil, add the remaining ingredients including your drained jackfruit and fry until softened and golden. Stir the ingredients back into your sauce.
  4. Finely slice your root ginger that you had removed from the sauce previously and transfer back into the pan. Serve immediately or quickly warm back up on the hob if needed!
Recipe by Greens of the Stone Age at http://greensofthestoneage.com/sweet-and-sour-jackfruit-chicken-vegan-paleo-gluten-free/