Healthy Sweet and Sour Chicken Stir Fry Recipe

Healthy Sweet and Sour Chicken Stir Fry Recipe whips up in just 30 minutes with only 11g net carbs per serving! It has a sweet and sour savory garlic and ginger sauce and lots of veggies.

Some nights, take-out for dinner sounds really, really good.

But if you’re mindful of what you eat (because unless you’re getting a salad it’s hard to keep take-out healthy) or if you’re limiting excessive spending (because take-out can really add up), ordering out isn’t the best option.

And let’s not forget that once you give in and order take-out on a super busy night, it’s a lot easier to slip into the habit of ordering again later that week or the next week! It’s for this reason that I try to set myself up to avoid take-out, lol.

Having easy and delicious recipes like this Healthy Sweet and Sour Chicken Stir Fry up your sleeve (or stashed in your freezer!) makes it a lot easier. This dish features a sweet and sour savory ginger and garlic sauce. I include a few different low carb friendly vegetables and serve it along with cauliflower rice for the complete Chinese food experience.

And bonus, this recipe freezes well, which makes it a good option for meal prep!

Healthy Sweet and Sour Chicken Stir Fry Recipe

I fully recognize that the idea of “healthy” is very subjective. It’s largely based on someone’s specific health and nutritional needs and goals.

There are a lot of different ways of eating: keto, low carb, gluten free, grain free, and paleo, to name just a few. Sometimes our eating requirements are based on health reasons (for example, gluten free for people with celiac disease). However, sometimes our eating choices are based on what makes us feel best (for example, I don’t have celiac disease, but I feel my best when I at least limit gluten).

There is no right or wrong in terms of personal food choices and preferences.

One of the great things about this Healthy Sweet and Sour Chicken Stir Fry Recipe is that it effortlessly lends itself to a few different ways of eating.

Keto Sweet and Sour Chicken – Low Carb Sweet and Sour Chicken

As written, this recipe is keto and low carb. Instead of sugar, I use a low carb sugar substitute, Swerve Brown Sugar Replacement. I don’t add a thickener (such as flour or cornstarch) because I find it really isn’t necessary. Instead, I let the sauce cook down to thicken it a bit.

Pro Tip: Cooking this dish uncovered helps reduce and thicken the sauce without the need for thickener.

Gluten Free Sweet and Sour Chicken

This Healthy Sweet and Sour Chicken Stir Fry Recipe is also gluten free and grain free – no modifications needed! I use coconut aminos instead of the more traditional soy sauce here.

Serve this dish along with cauliflower rice to keep it grain free.

Paleo Sweet and Sour Chicken

For the paleo version of this recipe, simply use coconut sugar instead of Swerve Brown Sugar Replacement.

Sweet and Sour Chicken Sauce

Chinese sweet and sour sauce is usually made by combining something sweet (such as sugar) with something sour (such as vinegar). Other typical components include umami soy sauce, garlic, ginger, and spices, such as cloves.

Because of this, sweet and sour chicken sauce has a balanced flavor profile.

Can You Freeze Cooked Sweet and Sour Chicken?

A lot of recipes for sweet and sour chicken freeze very well! Depending on the recipe, freezing instructions might state that you should freeze the sauce separate from the chicken to help prevent the chicken from becoming soggy. Make sure to read the freezing directions for whatever recipe you’re making.

If you’re wondering about freezing leftover sweet and sour chicken from your favorite restaurant, I recommend freezing the chicken separate from the sauce. If the chicken has a crispy coating, to reheat it you can arrange it in a single layer on a large baking sheet lined with foil and heat in a 350F oven until warm. Heat the sauce in a saucepan on the stovetop, or in a microwave-safe bowl in the microwave.

This Healthy Sweet and Sour Chicken Stir Fry Recipe freezes very well! I like to divide it into individual portions and pop them in the freezer so I can grab out however many servings I need. They make a delicious healthy work lunch!

More Healthy Chinese Food Inspiration:

• Dan Dan Noodles
• Mongolian Beef
• 20 Minute Sesame Chicken
• Chicken Lo Mein
• Cauliflower Fried Rice with Chicken
• Low Carb Egg Roll in a Bowl
• Plum Sauce

Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith

Healthy Sweet and Sour Chicken Stir Fry Recipe

Healthy Sweet and Sour Chicken Stir Fry Recipe whips up in just 30 minutes with only 11g net carbs per serving! It has a sweet and sour savory garlic and ginger sauce and lots of veggies.

Print Pin Rate

Course: Main Course

Cuisine: Chinese

Prep Time: 14 minutes

Cook Time: 16 minutes

Servings: 4 servings

Calories: 265kcal

Author: Faith Gorsky

Ingredients

Chicken:

• 2 tablespoons avocado oil2 tablespoons avocado oil
• 1 pound boneless skinless chicken breasts thinly sliced1 pound boneless skinless chicken breasts thinly sliced
• 4 cloves garlic crushed4 cloves garlic crushed
• 1- inch piece fresh ginger peeled and grated on a microplane1- inch piece fresh ginger peeled and grated on a microplane
• 2 tablespoons coconut aminos2 tablespoons coconut aminos
• 2 tablespoons Swerve Brown Sugar Replacement2 tablespoons Swerve Brown Sugar Replacement
• 1 tablespoon rice vinegar1 tablespoon rice vinegar
• 1/4 teaspoon crushed red pepper flakes1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon salt1/4 teaspoon salt
• 1/8 teaspoon black pepper1/8 teaspoon black pepper

Other:

• 1 yellow onion thinly sliced1 yellow onion thinly sliced
• 1 red bell pepper thinly sliced1 red bell pepper thinly sliced
• 1/2 pound sugar snap peas1/2 pound sugar snap peas
• 1 1/3 cups prepared Cauliflower Rice for serving1 1/3 cups prepared Cauliflower Rice for serving
• 2 scallions green and white parts, thinly sliced, for serving2 scallions green and white parts, thinly sliced, for serving

Instructions

• Stir together all ingredients for the chicken in a large bowl. Cover and refrigerate 2 hours, or overnight.
• Heat a large skillet over high heat. Add the chicken (and its marinating liquid) and cook until browned, about 8 to 10 minutes. Don’t stir until the chicken is browned on the first side.
• Add the onion and bell pepper, and cook until the vegetables start to soften, about 5 minutes, stirring occasionally.
• Add the sugar snap peas and cook 1 minute more, stirring constantly.
• To serve, add 1/3 cup of cauliflower rice to an individual bowl and top with 1/4 of the stir fry. Garnish with scallion if desired.
• Store leftovers in the fridge for up to 4 days.

Helpful Tips

• Net Carbs: 11g per serving
• Cooking this dish uncovered helps reduce and thicken the sauce without the need for thickener.
• Try this recipe with your favorite low carb vegetables! Steamed broccoli instead of sugar snap peas is also delicious.
• Check out this post for step-by-step photos of how to make cauliflower rice.

Nutrition

Calories: 265kcal | Carbohydrates: 15g | Protein: 28g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 471mg | Potassium: 824mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1679IU | Vitamin C: 103mg | Calcium: 58mg | Iron: 2mg

Tried this recipe?Mention @anediblemosaic or tag #anediblemosaic!

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