Linda's LowCarb Sweet & Sour Chicken

Name: Linda''s LowCarb Sweet & Sour Chicken Recipe
Yield: 10
Ingredients: SWEET & SOUR CHICKEN; 3 boneless chicken breasts; Salt pepper and garlic powder; 1 tablespoon oil; 2 green peppers coarsely chopped; 1 small onion coarsely chopped 2 1/2 ounces; 1 medium carrot sliced on the bias 2 ounces; 1 clove garlic minced; SAUCE:; 1/2 cup cider vinegar; 1/2 cup chicken broth; 1 teaspoon blackstrap molasses; 2/3 cup granular Splenda or equivalent liquid Splenda; 1/2 teaspoon ground ginger or a pinch of freshly grated ginger; 2 tablespoons Better Heinz Ketchup; 2 tablespoon soy sauce; 2 tablespoon rice wine or dry white wine; 2 tablespoon Da Vinci sugar free syrup pineapple flavor; 1/2 teaspoon xanthan gum

Number of Servings: 10

Ingredients

SWEET & SOUR CHICKEN 3 boneless chicken breasts Salt, pepper and garlic powder 1 tablespoon oil 2 green peppers, coarsely chopped 1 small onion, coarsely chopped, 2 1/2 ounces 1 medium carrot, sliced on the bias, 2 ounces 1 clove garlic, mincedSAUCE: 1/2 cup cider vinegar 1/2 cup chicken broth 1 teaspoon blackstrap molasses 2/3 cup granular Splenda or equivalent liquid Splenda 1/2 teaspoon ground ginger or a pinch of freshly grated ginger 2 tablespoons Better "Heinz" Ketchup 2 tablespoon soy sauce 2 tablespoon rice wine or dry white wine 2 tablespoon Da Vinci sugar free syrup, pineapple flavor 1/2 teaspoon xanthan gum

Directions

To prepare the sauce, mix all of the ingredients together except the xanthan gum in a small saucepan. Bring to a boil. Lightly sprinkle the xanthan gum a little at a time over the surface and briskly whisk in until the sauce thickens; set aside. You can make the sauce up to several days ahead of time and store in the refrigerator.

Season the chicken with salt, pepper and garlic powder. Grill or pan fry the chicken until just barely done; cut into bite-size pieces and set aside. Heat the oil in a wok or large nonstick skillet over medium-high heat. Stir-fry the peppers, onion, carrot and garlic until the peppers and carrot are almost crisp-tender. Add the sauce to the wok; cook until bubbly. Stir in the chicken and cook until heated through. Serve over chopped iceberg lettuce, if desired.

Makes 5 servings
Do not freeze

Serving Size: 10

Number of Servings: 10

Recipe submitted by SparkPeople user ALLYP2B.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving