Sweet & Sour Chicken Recipe – Low Carb

Hamilton Beach 25360 Indoor Flavor/Searing Grill
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Sweet and sour flavors make a winning combination in this healthier version of a popular Chinese dish!


 1 bag – (12 oz) frozen vegetable stir-fry 
 1 Tbsp – peanut oil or vegetable oil 
 1 Tbsp – ginger, minced 
 1 Tbsp – garlic, minced (about 2–3 cloves) 
 1 Tbsp – scallions (green onions), rinsed and minced 
 2 Tbsp – rice vinegar 
 1 Tbsp – Asian hot chili sauce  (Healthy Eating Two Ways) 
 2 Tbsp – brown sugar 
 1 Tbsp – cornstarch 
 1 C – low-sodium chicken broth 
 12 oz – boneless, skinless chicken  breast, cut into thin strips 
 1 Tbsp – lite soy sauce 


1) Thaw frozen vegetables in the microwave (or place entire bag in a bowl of hot water for about 10 minutes). Set aside until step 6.

2) Heat oil in a large wok or sauté pan over medium heat. Add ginger, garlic, and scallions, and stir fry until cooked, but not browned, about 2–3 minutes.

3) Add the rice vinegar, chili sauce, and brown sugar to the pan, and bring to a simmer.

4) In a bowl, mix cornstarch with chicken broth, and add to the pan. Bring to a boil over high heat, stirring constantly. Lower heat to a gentle simmer.

5) Add chicken, and stir continually for 5–8 minutes.

6) Add vegetables, and mix gently. Simmer with lid on to reheat, about 2 minutes.

7) Add soy sauce, and mix gently.

8) Divide into four even portions, and serve.

Tip: Try serving with a side of steamed rice.

Prep time: 15 minutes

Cook time: 15 minutes

Yield: 4 servings

Serving Size: 3 oz chicken, 1 C vegetables

Nutrition Facts Per Serving:
Calories: 221
Total fat: 6 g
Saturated fat: 1 g
Cholesterol: 51 mg
Sodium: 287 mg
Total fiber: 3 g
Protein: 23 g
Carbohydrates: 21 g
Potassium: 460 mg
Vitamin A: 90%
Vitamin C: 45%
Calcium: 6%
Iron: 6%

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