Agave Sweet And Sour Chicken Recipes

Steps:

• Combine flour, garlic powder, salt, and black pepper in a shallow dish.
• Roll and coat chicken cubes in flour mixture.
• Heat 2 tablespoons vegetable oil in a skillet over medium-high heat.
• Cook and stir chicken in hot oil until not longer pink in the center and juices run clear, 8 to 10 minutes; remove and set aside.
• Heat 1 tablespoon vegetable oil in the same skillet over medium heat.
• Cook and stir celery, green peppers, and onion in heated oil until slightly tender, about 5 minutes.
• Return chicken to the skillet.
• Whisk ketchup, lemon juice, pineapple, and brown sugar in a bowl; pour into the skillet; bring to a boil.
• Cook and stir chicken and vegetables in sauce until heated through, 2 to 3 minutes.

Steps:

• 1. Combine all the spices in a small bowl.
• 2. In a large bowl, coat chicken thighs with 2 tablespoons of olive oil and rice vinegar. Add spice mix and using your hands, rub it on the chicken until it's all well coated.
• 3. In a large skillet, heat 2 tablespoons of olive oil. Add chicken and cook at medium-high heat, 3-4 minutes per side. Set aside.
• 4. In a large soup pot, heat 3 tablespoons of olive oil. Add diced onions and crushed garlic. Cook over medium heat for about 4 minutes. Add agave nectar and balsamic vinegar and cook for an additional 4 minutes.
• 5. Add prunes, raisins and orange juice.
• 6. In a small bowl, combine apricot jam and hot water and stir until the jam has dissolved. Add to the soup pot.
• 7. Add vegetable broth, lemon juice and salt. Cook at medium-high heat for 5-7 minutes.
• 8. Add chicken, reduce heat and simmer for 25-30 minutes.

Steps:

• Cut chicken breasts into cubes. In a large non-stick skillet, heat oil. Add onion and stir-fry until lightly brown. Add snow peas and red pepper stir-fry until crisp-tender. Remove from pan and set aside. Add remaining oil to skillet. Add chicken and stir-fry until chicken is no longer pink when cut with a knife and juices run clear. Drain pineapple reserving 1/2 cup juice. Combine reserved pineapple juice, ketchup, agave, vinegar, soy sauce, ginger, garlic and cornstarch. Add to chicken and cook until mixture thickens. Return vegetables to pan add pineapple chunks and stir-fry 2 minutes. SUBSTITUTION: 1/2 teaspoon ground ginger may be substituted for fresh ginger root.