Baked Sweet and Sour Chicken

 

Baked Sweet and Sour Chicken

Ingredients:

For the Chicken:

1 ½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces

½ cup cornstarch (or arrowroot powder for a lighter option)

2 large eggs, beaten

2 tbsp olive oil

For the Sauce:

½ cup sugar substitute (monk fruit, allulose, or erythritol for a sugar-free version)

¼ cup apple cider vinegar

¼ cup soy sauce (or coconut aminos for a lower-carb option)

¼ cup sugar-free ketchup

1 tbsp tomato paste (for depth)

1 tsp garlic powder

1 tsp ginger powder

1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)

Instructions:

1. Preheat oven to 400°F (200°C). Grease a 9x13-inch baking dish.

2. Coat the chicken: Toss chicken pieces in cornstarch, then dip them in beaten eggs.

3. Sear the chicken: Heat olive oil in a pan over medium heat and lightly brown the chicken (no need to cook through). Transfer to the baking dish.

4. Make the sauce: Whisk together all sauce ingredients in a bowl. If you want a thicker sauce, heat in a saucepan and add the cornstarch slurry, stirring until thickened.

5. Bake: Pour sauce over the chicken and bake for 25-30 minutes, stirring halfway through, until the chicken is fully cooked and coated in the sauce.

6. Serve: Garnish with sesame seeds and chopped green onions. Pair with cauliflower rice for a low-carb option!

Would you like any adjustments, like a spicier version?