Low Carb Sweet and Sour Chicken

Satisfy your cravings for takeout with this flavorful Low Carb Sweet and Sour Chicken—your perfect guilt-free indulgence! This keto-friendly twist on a classic favorite combines tender, golden-browned chicken pieces coated in a light coconut flour breading with a vibrant medley of red and green bell peppers. The homemade sweet and tangy sauce, made with sugar-free ketchup, rice vinegar, and a hint of pineapple extract, delivers all the bold flavors you love without the added carbs. Thickened with xanthan gum and topped with fresh green onions and sesame seeds, this dish is both visually stunning and deliciously satisfying. Ready in just 35 minutes and ideal for a quick dinner, it’s a low-carb delight the entire family will adore! Perfect for those following a keto, gluten-free, or low-sugar diet.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 lb Chicken breast, boneless and skinless
• 0.5 tsp Salt
• 0.5 tsp Black pepper
• 0.25 cup Coconut flour
• 2 large Eggs
• 2 tbsp Avocado oil (or your preferred cooking oil)
• 0.25 cup Sugar-free ketchup
• 3 tbsp Rice vinegar
• 2 tbsp Tamari or coconut aminos
• 2 tbsp Powdered erythritol (or another low-carb sweetener)
• 2 cloves Garlic, minced
• 1 tsp Ginger, grated
• 0.25 tsp Xanthan gum
• 1 medium Red bell pepper, cut into bite-sized pieces
• 1 medium Green bell pepper, cut into bite-sized pieces
• 0.5 tsp Pineapple extract (optional, to mimic pineapple flavor)
• 2 tbsp Green onions, sliced (for garnish)
• 1 tsp Sesame seeds (for garnish)

Directions

Step 1

Cut the chicken breast into bite-sized pieces and season with salt and pepper.

Step 2

Set up a dredging station with coconut flour in one shallow bowl and beaten eggs in another.

Step 3

Dip each piece of chicken into the coconut flour, then the beaten eggs, ensuring an even coating.

Step 4

Heat the avocado oil in a large skillet over medium heat. Cook the chicken in batches until golden brown and cooked through, about 3-4 minutes per side. Set aside on a plate lined with paper towels.

Step 5

In a small bowl, whisk together the sugar-free ketchup, rice vinegar, tamari (or coconut aminos), powdered erythritol, garlic, ginger, and pineapple extract (if using). Set aside.

Step 6

In a clean skillet or wok, sauté the red and green bell peppers over medium-high heat until slightly softened, about 3-4 minutes.

Step 7

Add the chicken back to the skillet with the peppers and pour the sweet and sour sauce over the top. Gently toss to combine.

Step 8

Sprinkle xanthan gum over the mixture and stir well to thicken the sauce. Allow it to cook for 2-3 minutes until the sauce coats the chicken and peppers evenly.

Step 9

Remove from heat and garnish with sliced green onions and sesame seeds. Serve immediately.

Nutrition Facts

Serving size	(1083.2g)

Amount per serving	% Daily Value*
Calories	1418.4

Total Fat 60.7g	0%
Saturated Fat 16.1g	0%
Polyunsaturated Fat g
Cholesterol 757.6mg	0%
Sodium 4181.4mg	0%
Total Carbohydrate 54.3g	0%
Dietary Fiber 19.5g	0%
Total Sugars 13.2g
Protein 167.1g	0%

Vitamin D 141.0IU	0%
Calcium 195.9mg	0%
Iron 10.0mg	0%
Potassium 2294.5mg	0%

*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.

Source of Calories

Fat: 38.2%

Protein: 46.7%

Carbs: 15.2%