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Sweet and Sour Chicken Strips (Low-Calorie Version)

Name: Sweet and Sour Chicken Strips (Low-Calorie Version)
Prep time: 12 min
Cook time: 20 min
Total time: 32 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 300g Chicken breast; Marinade; 6g Light soy sauce; a pinch White pepper powder; 10g Water; 10g (just enough to coat and lock in moisture, not a thick batter) Cornstarch; Sugar-Free Sweet and Sour Sauce; 20g Aged vinegar; 30g Light soy sauce; 6g Erythritol; 40g Water; 2g Salt; 1g (minimal amount to lightly thicken the sauce so it clings to the chicken) Cornstarch; Vegetables (low-calorie, high-fiber for blood sugar balance); to taste (no need for much) Carrot strips; to taste (no need for much) Green pepper strips

Other★ Easy32min

Prep 12m ·
Cook 20m ·
2 Servings

IngredientsWhat you'll need for Sweet and Sour Chicken Strips (Low-Calorie Version)

	Ingredient	Amount	Notes
	Chicken breast	300g
	Marinade
	Light soy sauce	6g
	White pepper powder	a pinch
	Water	10g
	Cornstarch	10g (just enough to coat and lock in moisture, not a thick batter)
	Sugar-Free Sweet and Sour Sauce
	Aged vinegar	20g
	Light soy sauce	30g
	Erythritol	6g
	Water	40g
	Salt	2g
	Cornstarch	1g (minimal amount to lightly thicken the sauce so it clings to the chicken)
	Vegetables (low-calorie, high-fiber for blood sugar balance)
	Carrot strips	to taste (no need for much)
	Green pepper strips	to taste (no need for much)

A delicious Sweet and Sour Chicken Strips (Low-Calorie Version) recipe.

Cooking StepsHow to cook Sweet and Sour Chicken Strips (Low-Calorie Version) step by step

Step 1 Detail

Cut the chicken breast into thick strips. Mix with the marinade ingredients and let sit for 10 minutes.
Step 2 Detail

In a bowl, combine all the sugar-free sweet and sour sauce ingredients and stir well. Set aside.
Step 3 Detail

Heat a very small amount of oil in a flat pan over medium-low heat. Pan-fry the chicken strips until golden on the outside and cooked through.
Step 4 Detail

Add the vegetables and stir-fry until just tender-crisp.
Step 5 Detail

Pour in the sweet and sour sauce, turn the heat to high, and toss quickly. As soon as the sauce thickens slightly and coats the chicken, turn off the heat.