Best 2 Low Carb Sweet And Sour Chicken Recipes

LOW CARB SWEET AND SOUR CHICKEN

Low Carb Sweet and Sour Chicken image

The secret to this wonderful recipe is the orange soda! Serve with sauteed chinese vegetables or steamed bok choy. Pork may be substituted for the chicken.

Provided by Mercy

Categories Chicken

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 -1 1/2 lb boneless chicken, cut up
1 cup white onion (you can leave the chunks big so you can pick them out)
12 ounces diet orange soda (Diet Rite Tangerine works great)
2 tablespoons soy sauce
2 tablespoons white vinegar
1 teaspoon ground ginger
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
black pepper, to taste

Steps:

Brown chicken and onions in a non-stick pan sprayed with cooking spray.
When chicken is brown, add the remaining ingredients.
Cover and simmer for about 20 minutes until the chicken is tender and thoroughly cooked.
Uncover and reduce liquid until it makes a syrupy sauce.
A little arrowroot powder may be added to thicken the sauce, if desired.

Nutrition Facts : Calories 180.1, Fat 11.5, SaturatedFat 3.3, Cholesterol 56.8, Sodium 393.1, Carbohydrate 3.3, Fiber 0.6, Sugar 1.3, Protein 15.1

EXTREME LOW FAT SWEET-AND-SOUR SKILLET CHICKEN

Extreme Low Fat Sweet-And-Sour Skillet Chicken image

For a very low-fat dish this is really good, it has virtually no fat as the chicken stock is substituted for oil, and you won't miss the oil at all! You can double the sauce ingredients if desired :)

Provided by Kittencalrecipezazz

Categories < 60 Mins

Time 33m

Yield 2-4 serving(s)

Number Of Ingredients 13

Ingredients

3 uncooked boneless skinless chicken breasts, cut into strips
1/4 cup chicken stock
2 stalks celery, diagonally sliced
1 onion, thinly sliced lengthwise
1 small red bell pepper, cut in strips
1 small green bell pepper, cut in strips
1/3 cup pineapple juice or 1/3 cup orange juice
2 tablespoons packed brown sugar (can use more)
2 tablespoons white vinegar
3 tablespoons soy sauce (or to taste)
1 tablespoon cornstarch
1 cup mangoes or 1 cup pineapple chunk
1 pinch salt and pepper

Steps:

In a large skillet, bring chicken and stock to a simmer over med-high heat.
Add celery, onion and sweet peppers; cook, stirring often, for about 5 minutes, or until chicken is no longer pink inside, and veggies are almost tender-crisp.
Mix together the juice, brown sugar, vinegar and soy sauce until blended.
Stir into skillet; bring to a boil.
Cook, stirring for about 2 minutes, or until glossy and thickened.
Mix the cornstarch with a small amount of cold water and add to the simmering sauce to thicken.
Add mango or pineapple chunks (if using), salt and pepper; simmer for 2 minutes, or until heated through.

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