Sugar-Free Sweet and Sour Chicken
Craving the bold, tangy flavors of sweet and sour chicken but looking for a healthier, sugar-free option? This recipe is a game-changer! The Sugar-Free Sweet and Sour Chicken combines juicy, bite-sized chicken pieces with a vibrant mix of fresh bell peppers, zucchini, and pineapple chunks, all coated in a perfectly balanced homemade sauce made with coconut aminos, apple cider vinegar, and tomato paste—free of added sugars. Sweetened naturally with erythritol or stevia, this dish is incredibly flavorful yet guilt-free, making it ideal for anyone following low-carb or diabetic-friendly diets. The final touch of a quick arrowroot slurry ensures the sauce achieves that classic glossy finish. Ready in under an hour, this wholesome meal is perfect served over cauliflower rice or zucchini noodles for a nutritious plate packed with color, flavor, and satisfaction.
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Recipe Information
Ingredients
- 1 lb Chicken breast
- 3 tbsp Coconut aminos (soy sauce alternative)
- 3 tbsp Apple cider vinegar
- 1 cup Pineapple chunks (unsweetened, canned or fresh)
- 2 tbsp Tomato paste (no sugar added)
- 1 tbsp Granulated erythritol or stevia (sugar-free sweetener)
- 1 tsp Ginger (grated)
- 2 cloves Garlic (minced)
- 2 medium Bell peppers (red, green, or yellow)
- 1 small Zucchini
- 2 tbsp Olive oil (or avocado oil)
- 1 tbsp Arrowroot powder (or cornstarch)
- 2 tbsp Cold water
Instructions
Cut the chicken breast into bite-sized pieces and set aside.
In a small bowl, whisk together the coconut aminos, apple cider vinegar, tomato paste, granulated erythritol or stevia, and grated ginger. Set this sauce mixture aside.
Heat 1 tablespoon of olive oil or avocado oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 5-7 minutes, flipping occasionally, until they are golden and fully cooked. Remove the chicken from the skillet and set aside.
While the chicken is cooking, cut the bell peppers and zucchini into bite-sized pieces.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic, followed by the chopped bell peppers and zucchini. Cook the vegetables for 5-7 minutes, until they are tender but still crisp.
Add the cooked chicken back into the skillet along with the pineapple chunks.
Pour the prepared sauce evenly over the chicken and vegetables. Stir well to coat everything in the sauce.
In a small bowl, mix the arrowroot powder (or cornstarch) with cold water to create a slurry. Add this mixture to the skillet, stirring constantly, and cook for an additional 3-4 minutes, or until the sauce thickens slightly.
Serve the sugar-free sweet and sour chicken immediately. It pairs well with steamed cauliflower rice or zucchini noodles for a low-carb side.
Nutrition Facts
Calories |
1256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 3746 mg | 163% | |
| Total Carbohydrate | 85.6 g | 31% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 56.8 g | ||
| Protein | 134.0 g | 268% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 2699 mg | 57% | |
*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.
