AuthorStacy SaundersCategoryDinnerDifficultyIntermediateThis chicken pairs amazing with chow mein or with rice!
Note: You will need both low histamine soy sauce substitute and low histamine nomato ketchup to make this recipe.
low histamine soy sauce substitute
Wash and then chop the peppers and onion into chunks. Set aside in the fridge.
Combine nomato ketchup, honey, sugar, vinegar, soy sauce substitute, garlic & onion powder in a small saucepan. Turn on heat to medium-low. Whisk the sauce and bring to a slight boil. Put cornstarch and water in a small cup or bowl and whisk into a slurry. Add it to the sauce, whisking for a minute or so, and let simmer until it thickens. Set the sauce aside.
Pat the chicken dry with a paper towl, then cut it into bite size pieces. Add it to a large bowl, then add the cornstarch. Toss until all the chicken is well coated.
Heat 1 TB of oil in a cast iron skillet on the stove over medium heat. When it's warmed add half the chicken. Cook for 2-3 minutes on each side or until it's golden brown and reaches 165° F. Remove from the pan and set aside on a plate while you cook the second batch. When it's finished, remove it from the pan and add it to the plate.
Add another tablespoon of oil to the skillet and saute the veggies for 3-4 min. Then add the chicken and the sauce to the skillet and stir until it's evenly combined. Let it simmer for about 2 minutes and remove from heat. Serve with rice or chow mein.
It's been so fun to make new sauces now that I have a low histamine soy sauce substitute! This sweet & sour sauce is a great one with chicken, it would be good with the turkey meatballs too. Try making it with the low histamine chow mein and it will be reminiscent of having chinese food from Panda Express!
This recipe is adapted from Creme De La Crumb
Ingredients
Directions
Wash and then chop the peppers and onion into chunks. Set aside in the fridge.
Combine nomato ketchup, honey, sugar, vinegar, soy sauce substitute, garlic & onion powder in a small saucepan. Turn on heat to medium-low. Whisk the sauce and bring to a slight boil. Put cornstarch and water in a small cup or bowl and whisk into a slurry. Add it to the sauce, whisking for a minute or so, and let simmer until it thickens. Set the sauce aside.
Pat the chicken dry with a paper towl, then cut it into bite size pieces. Add it to a large bowl, then add the cornstarch. Toss until all the chicken is well coated.
Heat 1 TB of oil in a cast iron skillet on the stove over medium heat. When it's warmed add half the chicken. Cook for 2-3 minutes on each side or until it's golden brown and reaches 165° F. Remove from the pan and set aside on a plate while you cook the second batch. When it's finished, remove it from the pan and add it to the plate.
Add another tablespoon of oil to the skillet and saute the veggies for 3-4 min. Then add the chicken and the sauce to the skillet and stir until it's evenly combined. Let it simmer for about 2 minutes and remove from heat. Serve with rice or chow mein.