Sweet Sour and Spicy Chicken
Tia Spowart
A lovely fall meal, this dish is warming comfort food! Serve with steamed brown rice and a tossed salad for a casual meal!
ingredients
- 1 C orange juice
- 1 Tbs lemon juice
- 1/4 C honey
- 1/3 C tamari (gluten-free soy sauce)
- 1/4 C tomato paste
- 2 Tbs sweet Thai chili sauce
- 1 Tbs cornstarch mixed with 1 Tbs water (a slurry)
- 3 cloves of garlic, minced
- 3 carrots
- 1 head of broccoli, cut into florets and coin sized stem pieces
- 2 leeks
- 1 red and 1 yellow pepper
- 1 can of water chestnuts
- 6 chicken thighs
directions
- 1
Preheat oven to 375 degrees.
- 2
Combine first 8 ingredients to form the sauce. Season to suit your taste with more of a certain ingredient if you wish.
- 3
Brown the chicken in a deep, oven-proof dish.
- 4
Chop all the vegetables into large pieces and add to chicken. Add in the water chestnuts and pour over the sauce.
- 5
Bake at 375 degrees for 30 minutes with the lid on, then take off the lid for another 15-20 minutes, or until all the chicken is cooked through and the vegetables are tender.
Source: Tia Spowart
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