Description
Skip the Chinese takeout and settle in for a homemade, low carb sweet and sour chicken! Fresh green and yellow bell peppers, savory chicken, covered in keto-friendly sweet and sour sauce! Serve over steamed cauliflower rice to make this a over-the-top Chinese keto creation! No frying, super easy and under 30 minutes, you’ll be glad you ordered in your keto kitchen instead!
Ingredients
- 1 Tablespoon Avocado Oil
- 3 Chicken Breasts, Cut Into 1-inch Cubes
- ½ Green Bell Pepper, Cut Into 1-inch Chunks
- ½ Yellow Bell Pepper, Cut Into 1-inch Chunks
- ½ cups Apple Cider Vinegar
- 1 Tablespoon Tomato Paste
- 1 Tablespoon Soy Sauce
- ¾ cups Granulated Lakanto Sweetener
- ½ teaspoons Xanthan Gum
Preparation
Heat avocado oil in a large skillet over high heat.
Add chicken breast and cook until brown on all sides and cooked through, about 5 minutes. Check for doneness with a meat thermometer (165ºF).
Reduce heat to medium and add green and yellow bell peppers. Cook for about 2 minutes just to soften them up a bit.
Add apple cider vinegar, tomato paste, soy sauce, sweetener and xanthan gum. Stir well to incorporate the xanthan gum.
Turn heat back up to high just until liquid starts to bubble. Remove from heat and let sit for a few minutes to thicken.
Serve with steamed cauliflower rice.
Notes:
• You can use either chicken breast or chicken thighs for this recipe. This is really light with the use of chicken breast. Boneless skinless chicken thighs will add some calories but will add more flavor as well.
• If you are low on apple cider vinegar, white vinegar works well in a pinch.
• I like Lakanto sweetener but any 1 for 1 replacement for sugar will work in this recipe.
• Coconut aminos or tamara can be used instead of soy sauce.
• Xanthan gum is a replacement for the common cornstarch ingredient in most Chinese recipes. It is a thickening agent that only requires 1/2 a teaspoon. This means less carbs!
Nutrition: Calories: 202kcal, Carbohydrates: 7g, Protein: 41g, Fat: 5g, Saturated Fat: 1g, Fiber: 1g, Sugar: 1g
