* Sweet And Sour Chicken Bowls
Bob's Redmill Corn Starch, 18oz. THUMBNAIL
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Organic Green Onion, ea. THUMBNAIL
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Organicville Ketchup, 24oz. THUMBNAIL
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Wholesome Organic Pancake Syrup, 20 oz THUMBNAIL
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Ginger, 8oz. Bag. THUMBNAIL
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Garlic Bulb, ea. THUMBNAIL
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Marukan Rice Vinegar, 12oz. THUMBNAIL
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Organic Loose Carrots, 1lb. THUMBNAIL
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Grain Trust Organic Whole Grain Brown Rice, 30oz THUMBNAIL
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Lundberg Organic Long Grain Brown Rice Bowl, 7.4 oz. THUMBNAIL
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Lundberg Organic Long Grain White Rice, 32oz THUMBNAIL
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Sweet And Sour Chicken Bowl

  • ·         2 1/2 pounds bone-in chicken breasts, skinned
  • ·         1/4 cup cornstarch
  • ·         1 tablespoon canola oil
  • ·         4 green onions
  • ·         1/2 cup ketchup
  • ·         1/2 cup maple syrup
  • ·         4 tablespoons soy sauce
  • ·         3 teaspoons grated fresh ginger
  • ·         2 teaspoons minced garlic (about 2 cloves)
  • ·         1 1/2 teaspoon kosher salt
  • ·         1 cup plus 1 Tbsp. rice vinegar, divided
  • ·         2 cups cabbage, thinly sliced
  • ·         1/2 cup carrot, shredded
  • ·         3/4 cup thinly sliced radishes
  • ·         1 tablespoon toasted sesame oil
  • ·         Cooked rice, optional

1.      Place chicken breasts in a large ziploc plastic  bag; sprinkle with cornstarch, and seal. Shake bag until chicken is evenly coated. Remove chicken; shake off excess cornstarch.

2.      Heat canola oil in a large Dutch oven over medium-high. Add chicken, and cook 3 minutes on each side or until browned.

3.      Thinly slice green parts of green onions; set aside. Finely chop white parts of green onion and stir together with ketchup, syrup, soy sauce, ginger, garlic, salt, and 1 cup vinegar in a medium bowl. Pour sauce over chicken. Cover and cook on medium for 20 minutes, occasionally spooning sauce over chicken, until chicken is tender and cooked through. Remove chicken; cool slightly. Carefully remove bones from each breast; discard bones.

4.      Stir together cabbage, carrots, radishes, sesame oil, and remaining 1 tablespoon vinegar.

5.      Divide cooked rice evenly among 4 bowls. Top evenly with cabbage mixture and chicken. Drizzle with sauce; sprinkle with green onion slices. Serves 4.       

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