My hubby's fave take out dish and I finally found the low carb version!

1. Preheat your oven to 375 degrees F (190 degrees C).
2. In a bowl, mix together the vinegar, soy sauce, erythritol, garlic powder, onion powder, and ground ginger to create the marinade.
3. Place the chicken pieces in the marinade and let sit for at least 30 minutes in the refrigerator.
4. In a separate bowl, combine the tomato sauce and tomato paste.
5. Heat olive oil in a skillet over medium heat. Add the marinated chicken pieces, discarding any leftover marinade, and sear until all sides are golden, about 5 minutes.
6. Transfer the seared chicken to a baking dish and pour over the tomato sauce mixture. Add the bell peppers and stir to combine.
7. Bake in the preheated oven for 25 to 30 minutes, or until the chicken is cooked through and the sauce has thickened.
8. Season with salt and pepper to taste before serving.
Variations & Tips
To add a bit more texture and richness to the dish, consider sprinkling some toasted sesame seeds or chopped green onions on top before serving. You can also add other vegetables like pineapple chunks for a little natural sweetness or snap peas for an extra crunch. If you enjoy a spicier dish, a sprinkle of red chili flakes or a dash of hot sauce can do wonders.