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Sweet and Sour Jackfruit ‘Chicken’

Sweet and Sour Jackfruit ‘Chicken’

Georgie - Greens of the Stone Age
Georgie - Greens of the Stone Age
Georgie - Greens of the Stone Age
Serves 4
Prep time: 10min
Cooking time: 20min

A healthier version of a classic Chinese takeaway dish this Sweet and Sour Jackfruit 'Chicken' is naturally coloured with beet powder, sweetened with coconut sugar, and free from meat, dairy, nuts, grains, and gluten.

I hear ya – Sweet and Sour Jackfruit – ‘Chicken’?! Let me start off by saying – jackfruit in no way tastes like chicken, however it does have quite a meaty texture. If you’re a meat or fish eater then you can sub the jackfruit for some chicken, pork, or white fish but as always I like to encourage people to minimise the amount of animal produce they consume, plus jackfruit is actually hella tasty.

How authentic is this recipe? I’m not really sure in all honesty, but it will certainly knock the socks off any takeaway sweet and sour, plus you won’t have to worry about any awful additives such as MSG and artificial colours and that means you won’t be keeling over from any stomach pains later either!


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  • 1.

    Start by placing the pineapple juice, rice vinegar, coconut sugar, liquid aminos, organic tomato paste, fresh root ginger, beet powder, Chinese 5 spice (or star anise), and garlic granules into a heavy bottomed pan.

  • 2.

    Whisk the ingredients together until combined and then place on a low to medium heat. Bring to the boil stirring occasionally. Simmer for 10 minutes in order to infuse the flavours. Using a slotted spoon removed the slices of root ginger and place onto a chopping board to cool or alternatively discard altogether.

  • 3.

    Next mix together 2 tbsp of your arrowroot flour with 3 tbsp of water into a milky paste. Slowly pour the paste into the pan, stirring continuously, and continue to heat until thickened. Add a squeeze of lemon juice until you get your desired sourness level. Remove the pan from the heat and place to one side until needed later.

  • 4.

    In a large frying pan melt your coconut oil, add the remaining ingredients including your drained jackfruit and fry until softened and golden. Stir the ingredients back into your sauce.

  • 5.

    Finely slice your root ginger that you had removed from the sauce previously and transfer back into the pan. Serve immediately or quickly warm back up on the hob if needed!

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