When members first join our weight loss centers, they worry that they’re going to have to give up some of their favorite dishes. The good news is, with a couple of healthy tweaks, you can still enjoy dishes like Sweet and Sour Chicken without breaking your carb and calorie bank. This version is just as zesty and delicious, but avoids the flour, cornstarch and other ingredients that most recipes include.
Chicken is an essential part of a low carb diet, as it’s a complete, lean protein that fills us up and provides all the essential amino acids our bodies need. We recommend lean protein as a diet staple to members of our weight loss centers, since it helps us build muscle and promotes healthy digestion. Both tomato paste and red bell pepper are excellent sources of antioxidants, including lycopene, which promotes healthy eyesight and prevents UV damage. Lycopene has also been shown to have significant cancer-fighting properties.
The radishes are low in calories but rich in nutrients, including fiber, folate, potassium, copper, magnesium and calcium. Fresh ginger contains gingerol, which boasts powerful anti-inflammatory and antioxidant properties. Ginger has been touted for its medicinal healing properties for centuries and yields great benefits for the digestive system.
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2 ½ lbs, skinless chicken breasts, cubed
½ cup white onion, chopped
1 red bell pepper
6 oz tomato paste
½ pineapple, cubed
1/4 cup Manuka honey
2 tbsp low-sodium soy sauce
2 tbsp grated fresh ginger
2 tsp garlic, minced
1/2 cup rice vinegar
1 cup thinly sliced radishes
1 tbsp extra virgin olive oil
1 tbsp sesame oil
One pinch Xantham gum
Kosher salt to taste
Whisk together the vinegar, onions, tomato paste, low-sodium soy sauce, minced garlic, Manuka honey and ginger in a bowl. Add a dash of Kosher salt.
Next, saute the chicken over medium high heat with extra virgin olive oil. Cook for two minutes or so, stirring occasionally. Flip all the chicken over and cook another minute or two until browned.
Set aside and then saute the bell peppers and radishes for two minutes. Add the pineapple and cook another minute to a minute and a half. Add to a bowl with the chicken.
Pour the sauce in a sauce pan and cook over medium high heat. Stir while it cooks and add a pinch of the Xantham gum to it while you stir. It will thicken as the sauce simmers. Once the sauce is thick, remove it and add it to the chicken, bell peppers, pineapple and radishes. Serve over whole grain rice, quinoa or vegetables.
Makes four to six servings.