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Tony’s Sweet And Sour Chicken With Bell Peppers

Courtesy of an antipodian friend of mine Tony Blakemore,The Aussie LC Gourmet

Serving Size : 4

Preparation Time :0:30

Amount Measure Ingredient
4 large chicken breasts, no skin, no bone, sliced for stir fry
1/2 red bell pepper
1/2 green bell pepper
1/2 yellow bell pepper
1/2 large chopped onion
1 cup (240ml) water
1/2 tablespoon butter
2 tablespoons olive oil
2 tablespoons Cookable Sweetener, such as Cyclamate Sugar Twin, or Splenda
2 teaspoons minced garlic — to taste
2 teaspoons minced ginger — to taste
salt and pepper — to taste
1 tsp guar gum

Method

Cut breasts into stir fry sized strips. Or buy them ready sliced.

De – seed and clean peppers. Remove all seeds , centre core and membrane.
Cut peppers in half and give them a quick push on a hard surface with the heel of your hand to flatten them.

Slice lengthways about 2″ 50mm wide. Then cut them into strips at a 45 degree angle. Chop onions and combine with peppers in a stainless steel bowl. Mix well.

Mix water, tomato puree, splenda and vinegar in a small stainless steel bowl. Whisk well until combined and splenda has dissolved.

Place some butter and oil in a frypan/Skittle. Sauté chicken in small batches until just brown. Remove to plate and keep warm.

Using the same pan add a little more oil if needed and sauté mixed vegetables until they just start to soften. I like the peppers crisp so I don’t cook them to much.

Turn up the heat and add the sauce. Cook for only long enough to bring the liquids to hot. Add chicken, garlic and ginger . Sir well. If you want a thicker sauce add corn flour or gum. Remove immediately and serve. A visually exciting dish with all the different colours.

Marg and I like to add a few bean shoots to the pan just a few moments before serving.

She’s a beauty mate . That’s OZ for very good.


Per serving: 371 Calories (kcal); 14g Total Fat; (35% calories from fat);
53g Protein; 5g Carbohydrate; 148mg Cholesterol; 143mg Sodium
Food Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1
1/2 Fat; 0 Other Carbohydrates

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