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- 2 tablespoons olive oil
- 1/2 cup sugar-free ketchup
- 1 tablespoon soy sauce (or coconut aminos for a soy-free option)
- 1 tablespoon apple cider vinegar
- 1 tablespoon erythritol (or another low-carb sweetener)
- 1 small onion, chopped
- 1 bell pepper, chopped
- 1/2 cup pineapple chunks (fresh or canned in juice, not syrup)
Directions
1. Season the chicken pieces with salt and pepper, then dredge them lightly in coconut flour to coat.
2. Heat olive oil in a large skillet over medium heat, and brown the chicken pieces until they're golden and cooked through. Remove the chicken and set it aside.
3. In the same skillet, add the onion and bell pepper and sauté until they start to soften.
4. While the veggies are cooking, in a small bowl, whisk together the sugar-free ketchup, soy sauce, apple cider vinegar, and erythritol to create the sauce.
5. Add the sauce to the skillet with the veggies and bring to a simmer.
6. Return the chicken to the skillet and mix in the pineapple chunks. Let it all simmer together for 5-10 minutes, until the sauce thickens and the flavors meld.
7. Serve hot over cauliflower rice or your choice of side.
Variations & Tips:
- For a little extra heat, you can add a dash of red pepper flakes to the sauce.
- If someone in the family can't do without the crunch of the batter, you can make a separate batch of chicken with a low carb breading using almond or pork rind crumbs for them.
- Make sure to check the labels on your ketchup and soy sauce — they can sneak in unexpected sugars!
- If you're serving folks who aren't watching their carbs as closely, you can easily make some traditional rice or noodles to go along with their servings. It's all about balancing everyone's needs and tastes.
- Lastly, when it comes to sweet and sour chicken, freshness is key! Use fresh bell peppers and when possible, fresh pineapple for that burst of flavor we all love.
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