Low Carb Sweet & Sour Chicken
Please trust what I’m about to share with you.. This is seriously the BEST and easiest sweet and sour chicken I have ever had in my ENITRE life!
Better than any homemade version, more flavorful than any than any frozen version and lighter than any take-out (or fried) version.
This low carb sweet and sour chicken is so good! It works perfectly for asian cravings and when serving up dishes to friends and family.
The chicken is first sauteed, set aside and then re-introduced after sauteeing the peppers. Next is the sweet and sour sauce which is simmered to bring the flavors to life and meld them together.
I then lighty, very-very lightly, and sparingly, sprinkle xantham gum into the sauce. This is what helps give the sauce a more thick and goey texture that we about the take-out version. If your not a fan of xantham gum or don’t mind the normal sauce texture, feel free to omit this step!
After the chicken and veggies are combined and both have browned, they are added to the sweet sour sauce. Now it’s time to serve them up alone or over warm cauliflower rice.
Make it at home
- Ketchup – Heinz Reduced Sugar Ketchup
- Xanthan Gum – Bob’s Red Mill Gum Xanthan
- 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
- Whisk together the vinegar, ketchup, soy sauce, salt, garlic powder and sweetener.
- Heat a large pan over medium to high heat. Spray pan with cooking spray or pour a tablespoon of cooking oil to coat.
- 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.
- Remove the chicken and set aside.
- 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.
- 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).
- Once xanthan gum has been completely added and sauce has thickened, remove and mix into bowl with peppers and chicken.
- Serve over cauliflower rice or with a side of vegetables.
Protein 12.75g, Cals 133, Carbs 4.35g, Fiber 1.10g, Fat 6.25g — NET CARBS: 3.25g
In the directions you mention whisking the sauce together using the ingredients listed plus garlic powder. So, although not listed in the ingredients, I did add 1 tsp garlic powder. The last ingredient listed was ground ginger, but I couldn’t find where to add it into the recipe. I just plunked it in with the sauce. Did you forget to do those items, or was the ginger supposed to be garlic or visa versa? It was a good dish. Next time I may add a bit of onion, but I did add dried onion to the grated cauliflower rice and it cooked up nicely. I enjoy trying your recipes. Thanks for sharing!
Frankie
Yes, it was garlic not ginger. My apologies and I appreciate you bringing it to my attention. Glad you liked it and I’ll definitely have to try this with onions!