Sweet and Sour Chicken

This basis of this recipe is found in Nourishing Traditions by Sally Falon, pg 262. I changed a couple of things because I didn't have them.

1) I put a hunk of coconut oil in the pot on medium (electric) and let it melt

2) I then put in one and a half bags of frozen chicken tenders

3) I mixed the marinade in another bowl: 

1 cup Orange Juice

1 cup Lemon Juice

1 cup Vinegar (I used plain distilled)

Crushed Garlic (I used about 5-6 cloves)

Fresh ginger (I used a grate to shred it)

Red Cayenne pepper

4) I threw the marinade in the pot

5) I proceeded to throw in my veggies of choice:

Peeled and chopped carrots

Cabbage

Red Bell Peppers

6) I let it sit and simmer, covered, for a long time until all the chicken was cooked and the carrots were soft

Ta-da! Bonus: the husband loved it!