Recipes - to your health

Sweet and Sour Chicken

Who doesn’t love a sweet and sour chicken? Nobody I’ve met yet. When you think “better ingredients,” though, it’s not usually the food that comes to mind. Most of the time, sweet and sour chicken recipes call for some combo of duck sauce and soy sauce and other processed, high-sugar and high-sodium ingredients. Not this one! When I make this chicken, I know that everyone will be sucking bones and licking fingers. It’s a recipe that makes everyone happy, including me – I know that it gives my eaters 100% deliciousness made of only high-quality, good-for-you ingredients.

Note: You can make this chicken with or without skin – both are good. Personally, I like it without the skin so that the top gets crispy and really absorbs the taste.


  • 4 chicken bottoms or 1 whole chicken cut in quarters, with or without skin
  • Garlic salt and paprika

Duck Sauce Swap Sauce:

  • ½ cup Fiordifrutta apricot jam
  • 3 Tbsp. coconut aminos
  • ½ Tbsp. Simply Organic garlic salt (or brand of choice)
  • ½ Tbsp. black pepper
  • 1 Tbsp. olive oil
  • Directions:

    Lightly season chicken with garlic salt and paprika. Let sit 4 hours to overnight.

    After chicken has absorbed spices for 4-12 hours, preheat oven to 375°F. Combine sauce ingredients. Rub sauce on both sides of chicken and bake uncovered for 1½ hours, basting 2-3 times throughout.

    It’s a recipe for success.

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