Peanut Butter Sweet n Sour Chicken Recipe

Peanut Butter Sweet N Sour Chicken Recipe

Ingredients

Makes 4 :Servings

Prep: 5 minutes

Cooking Time: 20 minutes

Serving size 1/4 of recipe

Calories 284 Protein 30 g Carbohydrates 14 g Fat 12 g Fiber 2 g Sugar 4 g Sodium 208 mg

• 3 egg whites

For the coating

• 1/3 cup unsweetened or lightly sweetened powdered peanut butter
• 4 heaped tablespoons arrowroot powder
• 1/4 teaspoon (1 g) stevia in the raw or 11/2 tablespoons coconut sugar
• 2 tablespoons wheat panko (for crunch) (optional)

For the sauce

• 1/4 cup tomato sauce or low-sodium natural ketchup
• 2 heaped tablespoons red chili sauce or sriracha
• 3 tablespoons rice vinegar
• 2 teaspoons Worcestershire sauce
• 2 teaspoons ginger paste (optional)
• 1 pound boneless, skinless chicken breast, cut into thumb- or nugget-size pieces
• 11/2 tablespoons coconut oil or avocado oil
• 1/2 green bell pepper, seeded and diced
• 1/2 red bell pepper, seeded and diced
• 1/3 cup chopped red onion
• garnish: diagonally sliced green onion or chopped fresh cilantro, 11/2 tablespoons sesame seeds

Method

1. Whisk the egg whites together in a bowl
2. In a separate large bowl, mix together the peanut butter, arrowroot powder, stevia, and panko (if using) to make the coating
3. To make the sauce, mix together the tomato sauce, chili sauce, vinegar, Worcestershire sauce, 3 tablespoons of water, and ginger paste (if using) and set aside
4. Pat the chicken pieces dry with a paper towel, then place them in the egg white mixture
5. Fold the chicken into the egg whites for about 2 minutes, then, using a slotted spoon, transfer the pieces of chicken-not the egg whites-to the bowl with the coating
6. Use a spatula to mix the chicken together in the bowl; it should be of a claylike consistency but still somewhat dry on the outside
7. Set a large nonstick skillet over medium heat, then add the coconut oil
8. Once the oil is hot, add the chicken
9. Cook on each side for 4 to 5 minutes, or until the outside is golden brown and the chicken is cooked through
10. Remove the chicken from the skillet and keep the heat on medium
11. Add the green and red bell peppers and onion and saute until they just begin to soften and the onion turns translucent, about 4 minutes
12. Add the sauce to the skillet with the vegetables
13. Bring it to a light simmer and cook for 1 minute to allow the sauce to thicken
14. If it’s more gloppy than thick, add water 1 tablespoon at a time to thin it out so it can coat the chicken
15. If you prefer it to be a bit more sour, add vinegar 1/2 teaspoon at a time until you reach the desired flavor
16. Toss the chicken nuggets back into the skillet and fold everything together to evenly coat the chicken
17. Garnish and Serve

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