Chicken Balls with Sweet and Sour Sauce
Harvest Haven Boneless Chicken Breast (1 per person) cut into bite-size pieces.
Sprinkle with lemon juice, salt and pepper. Mix a little to coat.
Mix flour, baking powder (1/4 c flour to 1/2 tsp baking powder), and seasonings of your choice in brown bag. Add chicken pieces and shake to cover.
Heat coconut oil (enough to cover chicken pieces) with a sliver of ginger root, minced, clove or two of Harvest Haven garlic, minced, and a little green onion, chopped. If brown, scoop out.
Drop in chicken pieces, one at a time so oil doesn’t cool. Cook 7 – 10 minutes until golden brown and done. Drain on paper towel.
Serve with Sweet and Sour Sauce over rice.
Basic Sweet and Sour Sauce
1/2 c brown sugar
1/4 c ketchup
1/2 c pineapple juice
1/3 c cider vinegar
1/2 tsp garlic powder
2 Tbsp cornstarch mixed with 1/3 c water
1 – 14 oz. can pineapple chunks, drained
Mix brown sugar, ketchup, pineapple juice, vinegar and garlic powder together in saucepan. Stir and bring to a boil.
Stir in cornstarch mixture and cook, stirring until sauce is thickened. Cook 1 minute.
Just before serving, add pineapple chunks. Only heat through – do not cook.