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Blackberry Sweet and Sour Chicken

Yields 4-6 servings

Ingredients

2 large chicken breasts, trimmed and cut into 1 inch pieces

3 TB Spiva Cooking Blackberry Rub

2 eggs, whisked (optional)

1 C AP Flour (optional)

1 C Cornstarch (optional)

1 large onion, medium diced

1 red bell pepper, medium diced

1 head broccoli, cut into florets

¼ head red cabbage, shredded

Rice

2 C Basmati Rice

2.25 C Water

Sauce

½ C Sugar

¼ C Honey

¼ C Soy Sauce or Tamari

3 TB Ketchup

¼ C Rice Vinegar (or 2 TB Rice Vin and 2 TB Yuzu Juice)

3 TB Spiva Cooking Blackberry Rub

PROCEDURE

  1. Place basmati rice into a fine mesh strainer and rinse (if you don’t do this step you will need more water!).  Put basmati rice and water into a pot.  Bring to a simmer, cover, and cook on low until the water has absorbed and the rice is fully cooked. 15 minutes.
  2. Meanwhile make the sauce by combining all the ingredients in a small saucepan and bringing it to a boil.  Whisk thoroughly to ensure all ingredients have dissolved.  Set the sauce aside and reserve.
  3. Preheat a large saute pan over medium high heat.  Coat with a small amount of oil.  Cook the onions and bell pepper until tender.  Salt to taste.  Reserve in a mixing bowl.  Return the pan to the stove, add a small amount of oil, and cook the cabbage until tender.  Add the cabbage to the bowl of onions and peppers.  Return the pan to the stove, add a small amount of oil, and cook the broccoli until just tender. Reserve the vegetables. Add to the bowl of vegetables.  We separate the vegetables because they all cook at different speeds and we do not want to overcrowd the pan.
  4. Season the diced chicken breast with the blackberry rub.  
  5. Bread the chicken using the standard breading procedure.  Start by coating them with AP flour, then coat them with the whisked egg, finally coat them in cornstarch.  This process is optional.  If you prefer a non-breaded option, follow the recipe but omit this step.
  6. Preheat a pan over medium high heat.  For a breaded chicken, add enough oil to cover the bottom of the pan by ⅛” – ¼”.  If you are not breading the chicken, add just enough oil to coat the bottom of the pan.  Alternatively, you can use your air fryer for the breaded chicken as well.
  7. Cook the chicken until it is golden brown and the internal temperature reaches 165.  Flip occasionally to cook evenly.  
  8. Remove the cooked chicken from the pan and place it in the bowl of vegetables.  Pour the sauce over the chicken and vegetables and toss everything until it is evenly coated.
  9. Serve over rice.