Sweet and sour chicken is one of my all-time favorite dishes to get at a Chinese restaurant. And while this recipe is MAJORLY lacking in carbs and sugar, the flavor is spot on!
MAKES: 5 servings
1 SERVING: 232 Calories, 7 g Fat, 3 g Carbs, 32 g Protein
1½ lbs (681 g) chicken breast, diced
1 tsp salt
1 tsp garlic powder
Black pepper, to taste
1 tbsp (15 ml) olive oil
½ cup (60 g) erythritol (if you prefer less sweet, cut in half)
½ cup (120 ml) white vinegar
4 tbsp (60 ml) soy sauce
2 tsp (5 g) garlic powder
½ tsp onion powder
½ tsp chili powder
1 tsp sesame seed oil
¼ cup (60 ml) sugar-free or reduced-sugar ketchup
¼ tsp xanthan gum
To prepare the chicken, season with the salt, garlic powder and black pepper. In a medium-sized skillet set over medium-high heat, add the olive oil and cook the chicken until it is cooked through and no longer pink, 8 to 9 minutes, stirring occasionally.
To make the sauce, in a large saucepan, simmer the erythritol, vinegar, soy sauce, garlic powder, onion powder, chili powder, sesame seed oil and ketchup. Once the mixture reaches a simmer, add the xanthan gum and stir until well mixed. Add the chicken to the sauce and stir well.
TIP: If you’d like more veggies, add steamed broccoli florets into the sauce with the chicken.