There's a special kind of comfort that comes from a plate of sweet and sour chicken. Maybe it's the way the tangy sauce clings to the tender pieces of chicken, or how it feels like a treat without being too heavy. While the traditional Chinese-American dish is a favorite in many households, this low-carb version is perfect for those who are watching their carb intake without sacrificing flavor. Not to mention, it's a great way to bring the flavors of your favorite takeout to your very own kitchen while keeping health in mind.
For a wholesome meal, I like to serve this cozy dish over a bed of steamed cauliflower rice — it's just as comforting as the real deal, but with a fraction of the carbs. Some steamed broccoli or a crisp green salad can also add a nice crunch and vibrant color to your plate. Add a few slices of fresh orange on the side for garnish and that extra pop of sweetness!
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Low Carb Sweet & Sour Chicken
Servings: 4
Low Carb Sweet & Sour Chicken
Ingredients:
- 1 pound chicken breast, cut into bite-sized pieces
- 1/4 cup coconut flour
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1/2 cup sugar-free ketchup
- 1 tablespoon soy sauce (or coconut aminos for a soy-free option)
- 1 tablespoon apple cider vinegar
- 1 tablespoon erythritol (or another low-carb sweetener)
- 1 small onion, chopped
- 1 bell pepper, chopped
- 1/2 cup pineapple chunks (fresh or canned in juice, not syrup)
- 1/4 cup coconut flour
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1/2 cup sugar-free ketchup
- 1 tablespoon soy sauce (or coconut aminos for a soy-free option)
- 1 tablespoon apple cider vinegar
- 1 tablespoon erythritol (or another low-carb sweetener)
- 1 small onion, chopped
- 1 bell pepper, chopped
- 1/2 cup pineapple chunks (fresh or canned in juice, not syrup)
Directions
1. Season the chicken pieces with salt and pepper, then dredge them lightly in coconut flour to coat.
2. Heat olive oil in a large skillet over medium heat, and brown the chicken pieces until they're golden and cooked through. Remove the chicken and set it aside.
3. In the same skillet, add the onion and bell pepper and sauté until they start to soften.
4. While the veggies are cooking, in a small bowl, whisk together the sugar-free ketchup, soy sauce, apple cider vinegar, and erythritol to create the sauce.
5. Add the sauce to the skillet with the veggies and bring to a simmer.
6. Return the chicken to the skillet and mix in the pineapple chunks. Let it all simmer together for 5-10 minutes, until the sauce thickens and the flavors meld.
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7. Serve hot over cauliflower rice or your choice of side.
Variations & Tips:
- For a little extra heat, you can add a dash of red pepper flakes to the sauce.
- If someone in the family can't do without the crunch of the batter, you can make a separate batch of chicken with a low carb breading using almond or pork rind crumbs for them.
- Make sure to check the labels on your ketchup and soy sauce — they can sneak in unexpected sugars!
- If you're serving folks who aren't watching their carbs as closely, you can easily make some traditional rice or noodles to go along with their servings. It's all about balancing everyone's needs and tastes.
- Lastly, when it comes to sweet and sour chicken, freshness is key! Use fresh bell peppers and when possible, fresh pineapple for that burst of flavor we all love.
- If someone in the family can't do without the crunch of the batter, you can make a separate batch of chicken with a low carb breading using almond or pork rind crumbs for them.
- Make sure to check the labels on your ketchup and soy sauce — they can sneak in unexpected sugars!
- If you're serving folks who aren't watching their carbs as closely, you can easily make some traditional rice or noodles to go along with their servings. It's all about balancing everyone's needs and tastes.
- Lastly, when it comes to sweet and sour chicken, freshness is key! Use fresh bell peppers and when possible, fresh pineapple for that burst of flavor we all love.