Low Carb Sweet and Sour Chicken
Satisfy your cravings with this deliciously tangy and flavorful Low Carb Sweet and Sour Chicken, a keto-friendly twist on the classic takeout favorite! Perfectly seasoned bite-sized chicken pieces are coated in coconut flour and pan-fried to golden perfection, then tossed in a vibrant homemade sweet and sour sauce made with sugar-free ketchup, rice vinegar, tamari, and erythritol for a guilt-free yet indulgent meal. Bell peppers add a fresh crunch, while optional pineapple extract enhances the tropical flare without added carbs. Thickened with xanthan gum, this dish achieves that irresistible glossy coating and is finished with green onions and sesame seeds for a stunning presentation. Ready in just 35 minutes, this low-carb dinner is an ideal option for weeknight meals or entertaining guests, delivering all the bold flavors you love with none of the carb-heavy compromise.
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Recipe Information
Ingredients
- 1 lb Chicken breast, boneless and skinless
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 0.25 cup Coconut flour
- 2 large Eggs
- 2 tbsp Avocado oil (or your preferred cooking oil)
- 0.25 cup Sugar-free ketchup
- 3 tbsp Rice vinegar
- 2 tbsp Tamari or coconut aminos
- 2 tbsp Powdered erythritol (or another low-carb sweetener)
- 2 cloves Garlic, minced
- 1 tsp Ginger, grated
- 0.25 tsp Xanthan gum
- 1 medium Red bell pepper, cut into bite-sized pieces
- 1 medium Green bell pepper, cut into bite-sized pieces
- 0.5 tsp Pineapple extract (optional, to mimic pineapple flavor)
- 2 tbsp Green onions, sliced (for garnish)
- 1 tsp Sesame seeds (for garnish)
Instructions
Cut the chicken breast into bite-sized pieces and season with salt and pepper.
Set up a dredging station with coconut flour in one shallow bowl and beaten eggs in another.
Dip each piece of chicken into the coconut flour, then the beaten eggs, ensuring an even coating.
Heat the avocado oil in a large skillet over medium heat. Cook the chicken in batches until golden brown and cooked through, about 3-4 minutes per side. Set aside on a plate lined with paper towels.
In a small bowl, whisk together the sugar-free ketchup, rice vinegar, tamari (or coconut aminos), powdered erythritol, garlic, ginger, and pineapple extract (if using). Set aside.
In a clean skillet or wok, sauté the red and green bell peppers over medium-high heat until slightly softened, about 3-4 minutes.
Add the chicken back to the skillet with the peppers and pour the sweet and sour sauce over the top. Gently toss to combine.
Sprinkle xanthan gum over the mixture and stir well to thicken the sauce. Allow it to cook for 2-3 minutes until the sauce coats the chicken and peppers evenly.
Remove from heat and garnish with sliced green onions and sesame seeds. Serve immediately.
Nutrition Facts
Calories |
352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.8 g | 19% | |
| Saturated Fat | 3.7 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 189 mg | 63% | |
| Sodium | 987 mg | 43% | |
| Total Carbohydrate | 15.1 g | 5% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 3.2 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 50 mg | 4% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 559 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
