Yes to Yummy

Sweet and Sour Strawberry Chicken

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Are your taste buds bored? Tired? Lethargic? Are they sick of blandness? Do they want change? Then look no further than Sweet and Sour Strawberry Chicken!


Prep Time
Cooking Time
Total Time
Yield 3-4 servings


1/2 of a medium onion

2 scallions

1 large clove of garlic

A 1-inch piece of ginger, peeled

1/4 cup of coconut aminos (can be substituted with organic tamari)

1/4 cup of lemon juice

1 tablespoon of rice vinegar

1 teaspoon of fish sauce

1 teaspoon of red curry paste (optional but recommended)

2 lb of chicken drumsticks (about 8 drumsticks)

Coconut oil, for greasing


1 10-ounce bag of frozen strawberries (preferably organic)

1/4 cup of coconut aminos (can be substituted with organic tamari)

2 tablespoons of lemon juice

2 tablespoons of rice vinegar

1/4 cup of water

1/4 cup of all-fruit strawberry jam

1 tablespoon of toasted sesame oil

1 teaspoon of tomato paste

1 teaspoon of balsamic vinegar

1 teaspoon of cinnamon

1 teaspoon of powdered ginger

A pinch of garlic powder

A generous pinch of salt

1-2 dates (optional but recommended)

2 tablespoons of sesame seeds, to garnish


In the bowl of a food processor, blend together the onion, scallions, garlic, ginger, coconut aminos, lemon juice, rice vinegar, fish sauce, and red curry paste until smooth.

Pour the marinade into large bowl. Add in the chicken, toss to coat, and cover with plastic wrap. Let marinate for at least 4 hours and preferably overnight.

45 minutes or so before you want to eat, preheat the oven to 450 degrees and line a baking sheet with aluminum foil. Place a wire rack on top and lightly grease it with coconut oil so the chicken doesn’t stick too much.

Take the drumsticks out of the fridge and place them on the wire rack.

Brush a little of the remaining marinade on top of each drumstick, then bake for 15 minutes. Flip over, brush the other side with some more marinade, and bake for another 15 minutes. Discard the marinade you don’t use.

Meanwhile, get to work on the sauce. In a small saucepan over medium-low heat, stir together the frozen strawberries, coconut aminos, lemon juice, rice vinegar, and water.

As the strawberries defrost, smash them up with a stirring spoon to incorporate them into the liquid. Once the fruit is thoroughly smashed, stir in the strawberry jam, toasted sesame oil, tomato paste, balsamic vinegar, cinnamon, powdered ginger, garlic powder, and salt. Bring to a boil, turn off the heat, and transfer to  a food processor.

Pulse the strawberry mixture until smooth, about 1 to 2 minutes. While the machine is going, pop a date into the feeding tube, quickly re-cover, and keep going until the date is fully incorporated. Taste for sweetness: it really makes you pucker, add another date, but if it’s too sweet, pour in a little more rice vinegar.

Once your adjustments have been made, pour the sauce back into the pan and let reduce for 5 minutes over low heat.

Take the chicken out of the oven and heat up the broiler.

Brush a little of the strawberry sauce on top of each drumstick. Broil until crisp, about 3-5 minutes, then repeat on the other side. Pour the remaining sauce into a large bowl.

Once crisped to your liking, add the chicken to the bowl with the sauce. Toss to coat, then add in the sesame seeds. Plate and serve immediately.

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