Low Carb Sweet and Sour Chicken
Recipe type: Entree
Cuisine: Asian
Serves: 4
  • 1 pound of boneless skinless chicken breasts, cut into chunks
  • ½ cup white wine vinegar
  • ¼ cup reduced sugar ketchup
  • 1 tablespoons soy sauce
  • ¼ teaspoon table salt
  • 3 tablespoons sweetener
  • ⅙ teaspoon xantham gum
  • 1 red bell pepper, cut into chunks
  • 1 yellow bell pepper, cut into chunks
  • ½ teaspoon garlic powder
  1. Whisk together the vinegar, ketchup, soy sauce, salt, garlic powder and sweetener.
  2. Heat a large pan over medium to high heat. Spray pan with cooking spray or pour a tablespoon of cooking oil to coat.
  3. Add the chicken and make sure to spread it out into one layer. Let the fry for about 1-2 minutes or until browned. Flip and fry the other side the same for an additional 1-2 minutes.
  4. Remove the chicken and set aside.
  5. Lower heat to medium and re-spray or oil pan. After about a minute, add bell peppers and fry for about 3 minutes. Add chicken and continue to fry for about 2-3 minutes or until fully cooked. Remove peppers and chicken and place in bowl.
  6. Pour sauce into small sauce pan over medium-high heat. Whisk constantly while lightly and sparingly sprinkling the surface with xanthan gum. Continue sprinkling and stirring until it starts look thick, but not quite as thick as you'd like it (It will thicken more as it simmers).
  7. Once xanthan gum has been completely added and sauce has thickened, remove and mix into bowl with peppers and chicken.
  8. Serve over cauliflower rice or with a side of vegetables.
Serving size: 1 serving (Total recipe makes 4 servings)
Protein 12.75g, Cals 133, Carbs 4.35g, Fiber 1.10g, Fat 6.25g — NET CARBS: 3.25g
Recipe by The Low Carb Diet at https://the-lowcarb-diet.com/low-carb-sweet-sour-chicken/