I started out today planning to cook up some homemade ketchup. As I was collecting the fixings I realised I had the fixings to make a Sweet and Sour Chicken recipe I had been thinking about.
My tray of ketchup fixings.
I actually think the word ketchup is what made me decide on
Sweet and Sour Chicken. For the past few weeks I have come across a couple
recipes for Sweet and Sour Chicken while browsing online. Each time I saw the
ingredients lists I thought how simple the recipe could be if a little thought
was put into the breakdown of the ingredients. Most of the recipes called for a
type of vinegar. You can use white vinegar, apple cider vinegar of wine
vinegar. Each recipe called for sugar. With my new pledge to reduce our sugar
intake I figure any sweetener can be substituted. Each recipe called for different
seasonings. I used what I had and liked. I also added a couple extra ingredients to
suit my families taste. I hope you are inspired to try this recipe.
First off I want to talk about the sweetener I used in my
recipe. I replaced refined white sugar with PreSweet Tagatose from NuNaturals.
PreSweet Tagatose is a naturally occurring sweetener found in milk, fruits and
vegetables. It is lactose free, gluten free and will not raise blood sugar
levels.
1 Tsp serving of
PreSweet Tagatose = 1 Tsp of sugar.
Recipe: Sweet &
Sour Chicken
Ingredients:
3 large boneless chicken
breasts (I deboned my own)
½ cup cornstarch
2 beaten eggs
olive oil
Salt, pepper, garlic
powder or other seasoning
1 green or red bell
pepper
1 yellow onion
½ cup apple cider
vinegar
5 Tbsp ketchup
1 fresh squeezed
lemon
½ cup PreSweet
Tagatose
1 tsp garlic powder
Chop onions and green peppers and sauté in a small amount of
olive oil. Then set aside. Cut chicken breasts into small cubes. Bite sized
pieces are best. Add oil to heated skillet. Season the chicken pieces to your
taste. Toss chicken pieces in cornstarch and dip in egg. Fry coated chicken in the
skillet until golden brown.
Combine vinegar, ketchup, lemon juice, garlic powder and sweetener in a medium
bowl blend well. While making the sauce you should carefully add the
ingredients to your taste. If you would like a more sour taste use more vinegar
or lemon. For a sweeter taste use less vinegar and a little more sweetener.
Place the chicken back into the skillet. Then add the sautéed onions
and peppers. Pour the sauce over the chicken. Cover and simmer on very low until the chicken is done and the sauce is
thickened and bubbly. Serve over white rice.
I hope you enjoy this recipe. If you recreate this recipe I
would love to hear how it turns out.
Disclaimer: I received the above mentioned product from
NuNaturals. The product was used to facilitate the creation of a sugar free
recipe. No monetary compensation was received.
