Sugar-Free Sweet and Sour Chicken

Dive into the vibrant flavors of Sugar-Free Sweet and Sour Chicken, a healthier take on the classic Chinese-inspired dish that swaps out refined sugars for natural sweetness and low-carb alternatives. Tender chicken breast is seared to perfection and tossed with a medley of colorful bell peppers, zucchini, and juicy pineapple chunks, all coated in a tangy, sugar-free sauce made with coconut aminos, apple cider vinegar, and granulated erythritol or stevia. The sauce is thickened with arrowroot powder for a glossy finish, creating a satisfying balance of flavors without the guilt. Ready in under an hour, this wholesome recipe is perfect for weeknight dinners and pairs beautifully with cauliflower rice or zucchini noodles for a low-carb, keto-friendly meal.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 lb Chicken breast
• 3 tbsp Coconut aminos (soy sauce alternative)
• 3 tbsp Apple cider vinegar
• 1 cup Pineapple chunks (unsweetened, canned or fresh)
• 2 tbsp Tomato paste (no sugar added)
• 1 tbsp Granulated erythritol or stevia (sugar-free sweetener)
• 1 tsp Ginger (grated)
• 2 cloves Garlic (minced)
• 2 medium Bell peppers (red, green, or yellow)
• 1 small Zucchini
• 2 tbsp Olive oil (or avocado oil)
• 1 tbsp Arrowroot powder (or cornstarch)
• 2 tbsp Cold water

Directions

Step 1

Cut the chicken breast into bite-sized pieces and set aside.

Step 2

In a small bowl, whisk together the coconut aminos, apple cider vinegar, tomato paste, granulated erythritol or stevia, and grated ginger. Set this sauce mixture aside.

Step 3

Heat 1 tablespoon of olive oil or avocado oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 5-7 minutes, flipping occasionally, until they are golden and fully cooked. Remove the chicken from the skillet and set aside.

Step 4

While the chicken is cooking, cut the bell peppers and zucchini into bite-sized pieces.

Step 5

In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic, followed by the chopped bell peppers and zucchini. Cook the vegetables for 5-7 minutes, until they are tender but still crisp.

Step 6

Add the cooked chicken back into the skillet along with the pineapple chunks.

Step 7

Pour the prepared sauce evenly over the chicken and vegetables. Stir well to coat everything in the sauce.

Step 8

In a small bowl, mix the arrowroot powder (or cornstarch) with cold water to create a slurry. Add this mixture to the skillet, stirring constantly, and cook for an additional 3-4 minutes, or until the sauce thickens slightly.

Step 9

Serve the sugar-free sweet and sour chicken immediately. It pairs well with steamed cauliflower rice or zucchini noodles for a low-carb side.

Nutrition Facts

Serving size	(1276.1g)

Amount per serving	% Daily Value*
Calories	1256.5

Total Fat 44.7g	0%
Saturated Fat 8.3g	0%
Polyunsaturated Fat 2.3g
Cholesterol 390.1mg	0%
Sodium 3746.1mg	0%
Total Carbohydrate 85.6g	0%
Dietary Fiber 11.3g	0%
Total Sugars 56.8g
Protein 134.0g	0%

Vitamin D 0IU	0%
Calcium 162.2mg	0%
Iron 4.8mg	0%
Potassium 2699.2mg	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: 31.4%

Protein: 41.9%

Carbs: 26.7%