Sweet ‘n Sour Chicken

As discussed in Episode 36 of the Wise Eats Podcast:

Chinese on Christmas is a staple, but again, today I would never eat anything fried like crab rangoons, or even Chinese for that matter. It’s really the worst of the worst. Just a combination of trans fat, high fructose corn syrup, hydrogenated oils, MSG, sugar, and refined flours. These days, I don’t even mess with Chinese, but here is a recipe that is just as good, if not better, than sweet n’ sour chicken:

Baked Curry Chicken aka Healthy Sweet & Sour Chicken

  • 4 Boneless Chicken Breasts
  • 1/2 Cup Honey 85g
  • 1/4 Cup Butter, Melted 55g
  • 1/4 Cup Yellow Mustard 65g
  • 1 Tsp. Salt 5.6g
  • 1 Tsp. Curry Powder 2.2g
  • Combine all ingredients together in baking dish
  • Halve the chicken breasts to make them thinner
  • Fully coat chicken in mixture
  • Bake at 375 degrees from 40-45mins Serve with some jasmine white rice and enjoy!

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