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Sweet and sour chicken is a popular dish in Chinese cuisine that has been embraced by many cultures around the world for its delightful contrast of flavors. Traditionally rich in sugar, my version aims to offer a healthier, low carb alternative without sacrificing flavor—ensuring you can enjoy this classic dish even on a restrictive diet. The use of alternative sweeteners and a thoughtful preparation method retains the satisfying texture and depth of the original recipe.
This dish pairs beautifully with a variety of sides. For a fully low-carb meal, consider serving it with cauliflower rice or steamed vegetables such as broccoli or bok choy. If you're not as strict on carbs, a side of jasmine or brown rice harmonizes wonderfully with the vibrant sauce. A fresh cucumber salad can add a crisp, refreshing contrast to the dish's richness.
Low Carb Baked Sweet & Sour Chicken
Servings: 4
Ingredients
1 pound chicken breast, cut into 1-inch pieces
1/4 cup apple cider vinegar
2 tablespoons soy sauce (or tamari for gluten-free)
1/2 cup erythritol (or another granulated low-carb sweetener)
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon ground ginger
1/2 cup tomato sauce (sugar-free)
1 tablespoon tomato paste
1 red bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
Salt and pepper to taste
2 tablespoons olive oil
Directions
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